Chef Claudia Helinski (Salamander’s Bakery and General Store, Greenport, New York)
Serves 8–10
Chef Claudia loves to make this soup in October. Her store is found on the North Fork of Long Island, where most of the ingredients are sourced from the many farms, vineyards, and fishing docks located nearby.
Story by Mary Elizabeth
1 cup extra-virgin olive oil
Pinch red pepper flakes
1 tablespoon garlic cloves, chopped (see Chef’s Tips on garlic, this page)
3 large Spanish onions, chopped
3 fennel bulbs, cored and thinly sliced
1 bunch scallions, sliced
½ bottle (350 ml.) local dry white wine
2 quarts tomatoes, super-ripe, peeled, seeded, and chopped, or canned plum tomatoes
Heaping teaspoon saffron
1 tablespoon turmeric
1 tablespoon fennel seed
2 pounds assortment of local littleneck clams, lobster, chopped, mussels, and/or scallops
2 quarts shellfish stock or good-quality fish fumet
2–3 pounds codfish fillets, deboned and cubed
Fresh parsley, for garnish
Sea or kosher salt and freshly cracked black pepper, to taste
Gently heat the olive oil in a deep, non-reactive pot large enough to hold all the ingredients. Add red pepper flakes and garlic, and cook to a light golden color. Add Spanish onions and fennel, cooking until translucent. Add scallions, white wine, tomatoes, saffron, turmeric, and fennel seed, cooking until the fresh fennel is tender (about 15 minutes). Add clams and lobster (if using) and shellfish stock (or fish fumet), and cook, removing the clams to a warm serving bowl as they open. Add cod and mussels, leaving any scallops to add to the stew at the very last minute after removing from the heat. Taste for seasoning and sprinkle with parsley. Serve with rustic bread and salad.