Laura’s Seafood Stew

servings
Makes 3 to 4 liters (3 to 4 quarts)
prep time
15 minutes
cook time
30 minutes
Close-up of a man's hands ladling seafood stew from a large stock pot

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

  1. In an 7.5 liter (8-quart) pot, combine the onions, butter, and scallops. Cook over medium heat until the butter is melted.

  2. Add the haddock, shrimp, and lobster. Bring to a boil and cook for 20 minutes. (“The key is fast and furious,” says Laura.)

  3. Remove from heat. Add 118 ml (4 ounces) warmed Half & Half, or as desired, to each serving.

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fish & shellfishgluten-freeone-pot meals

About the author

Laura Benedict is the owner of The Red Barn, a family-operated restaurant in Augusta, Maine.
Laura Benedict

Laura Benedict

Laura Benedict is the owner of The Red Barn, a family-operated restaurant in Augusta, Maine.

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