A potlatch is a Native American tribal celebration, hosted on special occasions such as marriage, the naming of a child, or house building. Central to the ceremony are the traditions of sharing, gift giving, dancing, and feasting. This recipe by Chef Jim Garraway of the Wickaninnish Inn, which is located on the rugged west coast of the island, was inspired by potlatches given by the inn's namesake, a well-known chief of the Ahouset Nation.
Recipe Ingredient Details:
2 tablespoons olive oil
1 onion, diced
1 bulb fennel, diced
2 carrots, peeled and diced
2 tablespoons mixed chopped herbs (such as cilantro, thyme, and basil)
2 tablespoons tomato paste
1 28-ounce can diced tomatoes, including liquid
1/2 cup water
1/2 teaspoon sea salt
8 ounces halibut
8 ounces salmon (spring or sockeye)
8 prawns, peeled and deveined
8 sea scallops
1 1/2 cups white wine
12 mussels (in the shell), cleaned
12 manila clams (in the shell), cleaned
4 crab legs
Heat olive oil over medium heat in a large stockpot. Add vegetables and herbs and sauté until soft, about 8 minutes. Add tomato paste and cook for 4 minutes. Add diced tomatoes, water and salt to stock pot and simmer over low heat for 25 minutes.
Dice halibut and salmon into 1-inch pieces. Add halibut, salmon, prawns, and scallops to stew; cover and simmer 5 minutes or until seafood is cooked.
In a separate large saucepan, bring wine to a boil, then add clams; cover and cook until just beginning to open. Add mussels and crab legs; cover and continue cooking for 5 minutes.
With a sharp knife, slit crab legs along soft side and remove meat. Ladle stew into bowls and garnish with shellfish and crab.
Recipe Additional Notes:
Calories 286,Fat 10 ,Perfat 32,Cholesterol 77,Carbo 17,Protein 31
Mon, 2012-07-09 14:07