Harvey Cedars Fish Stew with Parsley Croutons

Name: Harvey Cedars Fish Stew with Parsley Croutons
Yield: serves 6 to 8
Ingredients: 3/4 cup extra-virgin olive oil; 2 fennel bulbs (about 1 1/2 pounds), tops removed, halved, cored, and cut into 1/2-inch wedges; 12 garlic cloves, thinly sliced; 1 large white onion, thinly sliced; 1 pound littleneck clams; 1 cup Pernod; 1 cup dry white wine, such as Sauvignon Blanc; 8 large ripe tomatoes (about 6 pounds), coarsely chopped; One 10-ounce loaf sourdough bread, sliced 1/2 inch thick; 1/2 cup Parsley Sauce (page 239); One 8-ounce bottle clam juice; 2 tablespoons kosher salt; 1 teaspoon freshly ground black pepper; Three 1-pound live Maine lobsters; 1/2 pound mussels; 1 pound large shrimp (about 20), peeled and deveined; 1 pound jumbo sea scallops (about 10); 1 pound swordfish, cut into 1- to 1 1/2-inch cubes; 1 cup coarsely chopped fresh tarragon; 1 cup fresh flat-leaf parsley, coarsely chopped; 1 pound calamari, cleaned, tentacles and tubes sliced 1/2 inch thick; Saffron Aïoli (recipe follows; optional); Pinch of saffron threads; 1 cup Best Mayonnaise (page 246) or quality store-bought mayo; 1 tablespoon freshly squeezed lemon juice; 4 garlic cloves, minced; (makes 1 cup)

December 9, 2011

Every summer my family vacations in Harvey Cedars on Long Beach Island, New Jersey. Say what you want about New Jersey but let me tell you, when it comes to produce and seafood, it’s hard to beat. Most people you talk to know all about the tomatoes and corn, but there is so much more. How about the clams? My family gets ours from a local clammer. The scallop boats come in daily. The swordfish is exceptional and the crabs are as good as they are anywhere. I’m inspired by all of these things, and I’ve included most of them in this one dish. It may seem like a lot of ingredients, and it is. If you want to leave something out go ahead, or add something to it by all means. All the action happens in one pot, making this a great beach house dish.

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