Maine Boatmans Stew Recipes

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Steps:

• 1. Heat the oil in a large saucepan and add the onions. Cook until begining to look transluscent. Add the pepper and cook until the vegetables are softened.
• 2. Add the mushrooms and the tomatoes and bring the mixture to a boil.
• 3. Add the thyme, salt, pepper and water the simmer for 30 minutes.
• 4. Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in the parsley.
• 5. To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon the fish stew over it.
• 6. Shellfish may be added with the fish, if desired. Substitute green peppers for red peppers. The stew may also be served over rice. Accompany with a green salad.

Steps:

• Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!