Chef Jonathan Cambra Prepares a Seafood Stew

Read on to learn more about this delicious recipe!

Ingredients:

- 10 oz Native Monkfish
- 20 ea Native medium Littlenecks, cleaned
- 20 ea Native large Sea Scallops, cleaned
- 6 each of large Yukon potatoes, peeled, diced and blanched until tender
- 1 Cup White wine
- 4 Cups Clam juice or fish stock
- 2 Teaspoons Saffron
- Kosher salt and white pepper to taste
- 3 Cups Canned tomato
- 6 Garlic cloves, minced
- 1 bunch Kale, washed, julienne, and blanched
- 1 Medium Spanish onion, sliced
- 1/2 bunch fresh chopped parsley
- 1/4 Cup Extra Virgin Olive Oil

Steps:

1. In a large cast iron pot, sauté the onions and garlic until brown.
2. Add the tomato, season with salt and pepper.
3. Add wine, clam juice, saffron, bring to a boil.
4. Add the Cod, Littlenecks, Scallops, cover and bring back to a boil, reduce heat to a low simmer and cook until seafood is done.
5. Fold in cooked potatoes and Kale.
6. Season with salt, pepper
7. Finish with a great quality Extra Virgin Olive Oil and parsley.
8. Serve hot with toasted or fresh bread.