I adore Boston. My sister, Julie, and I stayed at the Liberty Hotel when we took Miss G. back to school in August. The Liberty has a great historic Beacon Hill location and is right across the street from the Charles/MGH redline t-stop, three stops from Miss G’s school. It sits at the intersection of Charles Street and Cambridge Street and it is a quick 10 minute jaunt to Boston Commons in one direction and a longer 20 minute walk in the other to get a cannoli at Mike’s Pastry in the North End. Perfect location.
On this visit, we were treated to dinner one evening by my brother and sister-in-law who were in Boston dropping off my nephew, Chase, for his freshman year at Boston College. We ate at a small, cozy Beacon Hill neighborhood bistro, 75 Chestnut. My brother and I had their wonderful Nantucket Seafood Stew which was full of shrimp, scallops, salmon, swordfish, halibut, seabass, carrots and bliss potatoes in a thick tomato base. For the life of me, I couldn’t find a recipe like it anywhere, so here is my attempt to duplicate it. It turned out pretty delicious! Please note: I think any combination of seafood would work, this is just my version….
Nantucket Seafood Stew
- 1/2 cup olive oil
- 2 cups chopped yellow onion
- 1 cup carrots, peeled & medium diced
- 1 fennel bulb, trimmed, cored, and medium diced
- 14-16 (2-3 cups) baby potatoes, cut into large chunks, I like the yellow ones
- 4 cloves garlic, minced
- 2 (28 oz) cans Italian plum tomatoes (the best quality you can get)
- 4 cups seafood or chicken stock
- 1/2 cup dry red wine
- 1 pound large shrimp (32-36 per pound), peeled and deveined
- 1/2 pound scallops, cut into bite sized pieces
- 1/2 pound salmon, cut into bite sized pieces
- 1/2 pound halibut or any firm whitefish, cut into bite sized pieces
- kosher salt & pepper
- 2 T. italian parsley, minced
- In a large stockpot, heat the oil over medium heat and add the onions, carrots, fennel, potatoes and garlic. Saute for about 10-15 minutes, until the potatoes are barely cooked.
- Coarsely chop the tomatoes in a food processor and add to the pot along with the stock, wine, 1 T. kosher salt and 1 t. pepper.
- Bring the soup to a boil, lower the heat, and simmer, partially covered, for about 30 minutes.
- Add the seafood and simmer, uncovered, for about 10 minutes more, until the seafood is just cooked.
- Add the parsley and salt and pepper to taste.