Augusta, the capital of Maine, has had a struggling economy since the decline of American manufacturing in the 1970s. One of the city’s bright spots, The Red Barn, a family-operated restaurant, has fed locals and visitors great seafood for nearly 40 years. Remarkably, it has also nurtured the community with its philanthropy, having raised over 2 million dollars for charitable causes, mostly for veterans and the elderly.
Owner Laura Benedict and her kitchen crew couldn’t have been more accommodating as I prowled the kitchen looking for photo ops during their lunchtime rush. They graciously provided their beloved seafood stew recipe, as well.
Laura’s Seafood Stew
Recipe courtesy of The Red Barn in Augusta, Maine, USA
Ingredients
- •170 grams (6 ounces) finely chopped onion
- •.9 kg (2 pounds) butter
- •2.3 kg (5 pounds) flash-frozen scallops (flash-frozen will release seafood stock)
- •2.3 kg (5 pounds) Icelandic haddock, cut into portions
- •1.3 kg (3 pounds) Maine shrimp
- •.45 kg (1 pound) Maine lobster meat
- •1 to 2 liters (4 to 8 cups) Half & Half, as needed*
*Editor’s note: Or substitute a mixture of half milk and half heavy cream.
Preparation
In an 7.5 liter (8-quart) pot, combine the onions, butter, and scallops. Cook over medium heat until the butter is melted.
Add the haddock, shrimp, and lobster. Bring to a boil and cook for 20 minutes. (“The key is fast and furious,” says Laura.)
Remove from heat. Add 118 ml (4 ounces) warmed Half & Half, or as desired, to each serving.
