Behind the Recipes
Simple Shellfish Stew by Chef Michael Psilakis
Makes 4 servings
INGREDIENTS:
1 quart of fish stock (chicken may be substituted)
Selection of shellfish (2 prawns, 6 clams, 8 mussels)
Sherry vinegar, for deglazing
1 cup orzo
2 teaspoons fish sauce
1 teaspoon dill
1 teaspoon parsley
2 tablespoons lemon juice
Shallot rings
Garlic clove
2 tablespoons olive oil
Salt
Pepper
PREPARATION:
1. Preheat oven and Yiouvetsi (earthen-ware or other oven-friendly pot) to 350 degrees.
2. In a deep pan over medium-high heat add olive oil, shallot rings, garlic and pepper.
3. Deglaze with sherry vinegar.
4. Add 2 cups of stock, the orzo, salt and fish sauce. Bring to boil.
5. Transfer to the Yiouvetsi, cover and bake for 10 minutes. Stir every 2 minutes.
6. Add the shellfish, mix well. Cover and cook until all mussels and clams open up.
7. Add fresh herbs and lemon juice.
8. Salt and pepper to taste, dress with olive oil.
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