San Diego Seafood Stew
Servings
6people
Servings
6people
Ingredients
  • 2cups shrimp stock or purchased fish stock
  • 1 small egg yolk
  • 1 small clove garlic
  • Juice of ¼ lemon
  • 1/2tablespoon white wine vinegar
  • 1/2cup olive oil
  • 1 baguette
  • 1 bulb fennel (about 1 pound), trimmed
  • Olive oil, for tossing and searing
  • 4ounces Pacific pole-and-line-caught yellowfin tuna, cubed
  • 4 jumbo Pacific shrimp, peeled and deveined
  • 1/2pound California calamari, tubes and tentacles, sliced into ¼-inch ringlets
  • 4ounces Mexican chorizo sausage, removed from casing
  • 4(2-ounce) pieces Pacific black cod
  • 4(2-ounce) pieces California sea bass or wild Pacific halibut
  • 3cups shrimp stock or purchased fish stock
  • 1teaspoon berbere spice (see note above), or to taste
  • Fresh parsley leaves, for garnish
Instructions
  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.
Recipe Notes
Nutrition Facts
San Diego Seafood Stew
Amount Per Serving
Calories 455 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 166mg 55%
Sodium 748mg 31%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Protein 37g 74%
* Percent Daily Values are based on a 2000 calorie diet.

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