Truly fresh catch
The Bodega Bay Community Fishing Association Aims to Put More (Local) Seafood on Your Plate
Nothing about fishing in Northern California is easy. Everything from climate change and drought to gov...
At Handline, the stew is made using the daily catch, quite often rockfish from Bodega Bay, cove mussels, clams and Monterey calamari. During crab season, the chef adds local Dungeness crab.
Ingredients
SERVINGS: 4 Serving(s)
For the Fish Stock or Fumet
- Bones of 1 whole fish, such as halibut, including tail and head but with gills removed
- 1 large leek
- 1 fennel bulb
- 1 bunch celery
- 2 large carrots
- 1 yellow onion
- 2 bay leaves
- 1 bunch parsley
- 1 bunch thyme
For the stew
- 2 cups yellow onion, diced small
- 1 cup fennel, diced small
- 1 cup celery, diced small
- 2 tablespoons good-quality olive oil, plus more for garnish
- 1 (15-ounce) can diced tomatoes, with juice
- 1 cup white wine
- 1 orange, juiced
- 2 bay leaves
- 2 quarts fish stock
- ¼ pound mussels
- ¼ pound clams
- 2 tablespoons unsalted butter
- ½ lemon, juiced
- ¼ pound firm white fish, such as rockfish or halibut, cut into bite-sized cubes
- ¼ pound squid tubes and tentacles, cleaned
- ½ Dungeness crab, cooked [in season]
- Chopped parsley, for garnish
- Olive oil, for garnish
Preparation
For the Fish Stock or Fumet
Makes 12 quarts, so you can freeze what you do not need for the Fisherman’s Stew
In a large container, soak the fish bones for 1 hour in lightly salted cold water, changing water twice as you soak.
Meanwhile, rough-chop the vegetables.
Place the fish bones in a large stockpot, adding 12 quarts of fresh cold water and the vegetables and herbs. Bring almost to a boil over high heat, then reduce heat to a low simmer. Simmer for 30–40 minutes, periodically skimming off and discarding the foam that forms on the top.
Strain through a fine-mesh strainer, discarding the solids and reserving the stock.
For the Stew
Sweat the onion, fennel and celery on medium heat in 2 tablespoons olive oil until translucent and soft, then let cool. Pulse cooled vegetables in a food processor to form a paste. Return to the pot and add tomato, wine, orange juice and bay leaves. Cook over medium heat until reduced to a thick sauce, about 20 minutes.
Add fish stock and bring to a boil. Add mussels and clams. When the shellfish opens up, add butter and lemon juice and turn off the heat. Add the fish and squid and cook through.
To serve, place a portion of the cooked Dungeness in each bowl, pouring the stew over. Serve warm, garnished with a sprinkle of parsley and a drizzle of olive oil.
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