Delicious Living
Ingredients
  • 2 cups shrimp stock or purchased fish stock
  • 1 small egg yolk
  • 1 small clove garlic
  • Juice of ¼ lemon
  • 1/2 tablespoon white wine vinegar
  • 1/2 cup olive oil
  • 1 baguette
  • 1 bulb fennel (about 1 pound), trimmed
  • Olive oil, for tossing and searing
  • 4 ounces Pacific pole-and-line-caught yellowfin tuna, cubed
  • 4 jumbo Pacific shrimp, peeled and deveined
  • 1/2 pound California calamari, tubes and tentacles, sliced into ¼-inch ringlets
  • 4 ounces Mexican chorizo sausage, removed from casing
  • 4 (2-ounce) pieces Pacific black cod
  • 4 (2-ounce) pieces California sea bass or wild Pacific halibut
  • 3 cups shrimp stock or purchased fish stock
  • 1 teaspoon berbere spice (see note above), or to taste
  • Fresh parsley leaves, for garnish

San Diego Seafood Stew

Elisa Bosley | Delicious Living
  • Serves: 6 people
  • Calories per serving: 455

Chef Jason Knibb of Nine-Ten restaurant in La Jolla, California, created this mélange of local fish, which combine for a delicious, bread-dipping stew. Berbere is a classic Ethiopian seasoning of garlic, red pepper, cardamom, coriander, and other spices; look for it in specialty shops, or substitute a blend of paprika, garlic, and cayenne pepper. Look for fish stock in the refrigerated or frozen section of natural markets or packaged in shelf-stable boxes; or make Knibb's homemade Shrimp Stock. For a shortcut version of the reduced stock in step 1, substitute a tablespoon of low-sodium, bottled Asian fish sauce.

Directions
  1. Make shrimp aioli: Gently boil 2 cups shrimp or fish stock until reduced to 2 tablespoons and slightly thickened. Remove from pan and cool. Once cool, add to a food processor with egg yolk, garlic, lemon juice, and vinegar. With motor running, add olive oil and process until emulsified. Salt to taste. Refrigerate.
  2. Cut baguette diagonally into ¼-inch slices. Toast lightly; set aside.
  3. Shave fennel on a mandolin about 1/ 8 inch thick. Toss with a little olive oil and reserve in refrigerator until serving time.
  4. On a baking sheet, arrange tuna, shrimp, and calamari, and season with salt and pepper. Coat a large, deep sauté pan over high heat with olive oil. Pan-sear tuna cubes 5 seconds on all sides; remove from pan to a paper-towel-lined tray. In same pan, sear shrimp and calamari for 1 minute; remove to tray with tuna. In same pan, add chorizo and stir to crumble. Remove. Add cod and bass or halibut; pan-sear. Deglaze pan with 3 cups shrimp or fish stock, and then simmer until cod and bass are tender and done, about 3 minutes. Return seared tuna, shrimp, calamari, and chorizo back into pan and simmer for 2–3 minutes. Add berbere and salt to taste.
  5. Divide stew into bowls and sprinkle with fennel, parsley, and more berbere spice if desired. Place one piece of bread and 1 tablespoon shrimp aioli on top. Serve immediately.

PER SERVING: 455 cal, 21g fat (10g mono, 6g poly, 5g sat), 166mg chol, 37g protein, 26g carb, 3g fiber, 748mg sodium

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