You can make this “Blue Foods” pot with just about any type of seafood! Simply combine your favorite finfish, shellfish, seaweeds, and local spring veggies & herbs and watch them come together in the most magical of ways in your kitchen.
I especially like to have the greens wilt in the broth and serve it in the same pot, which makes clean-up a breeze!
And to top it off with that extra je ne sais quoi, I love to add a dash of tabasco or a few drops of lemon juice—a springtime feast for the senses that also nourishes your body and supports the health of our oceans and planet.
Now, who wants to come over for a bowl?
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 2 cups crushed tomatoes
- 1 cup store-bought seafood stock, or clam juice
- 1/2 cup dry white wine
- 1 pound halibut, cut into 2-inch chunks (I got a California halibut)
- 8 large shrimp, peeled and deveined (I used Del Pacifico’s Fair Trade Certified Shrimp)
- 16 muscles and clams (I used local California mussels)
- 1/2 cup flat-leaf parsley, chopped
- 2 cups purple rice, steamed according to the package instructions
- Grilled or broiled asparagus (Monterey asparagus is amazing)
- Baby Romaine Lettuce leaves (I love getting mine from Mill Valley Market, close to my house in Marin County)
- 1 cup radicchio, cut into chunks
In a 4- to 6-quart Dutch oven or pot over very low heat, heat the oil.
Cook the garlic, stirring occasionally, for about 2 minutes.
Add the crushed tomatoes, stock, and wine, and simmer over medium-low heat for about 10 minutes.
Add the fish, shrimp, clams and scallops and simmer for about 5 minutes, until the seafood is just cooked through.
Serve over the purple rice with the greens and asparagus dressed with the broth!
In the mood for another type of Blue Foods Bowl? Try this one with Crab Cakes, Brown Rice, Whole Kelp, and Kelp Puree!