Laura's Seafood Stew | The Cook's Cook Recipe

Recipe courtesy of The Red Barn in Augusta, Maine, USA

•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.

In an 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.

About the author

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

Laura Benedict

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

Laura’s Seafood Stew