Hugh Acheson's Frogmore Stew
2 tablespoons extra virgin olive oil
1/2 cup thinly sliced leek, white parts only
1 cup chopped fresh tomatoes
1/4 cup celery, finely diced
1 clove of garlic, minced
1/2 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
1 cup tomato juice
3 cups fish stock (or clam juice in a pinch)
9 new potatoes, golf ball size
3 ears of corn, shucked and cut into quarters
1 pound of andouille sausage
1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell
1 teaspoon Old Bay seasoning
1 1/2 teaspoons kosher salt
1 cup arugula, lightly chopped
2 tablespoons unsalted butter
1 tablespoon chopped flat-leaf parsley
3 lemon rounds, 1/8-inch thick
6 thick slices of grilled country bread for serving
Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic, and thyme. Sauté for 3 more minutes and add the white wine and reduce by half.
Then add the tomato juice, fish stock, potatoes, corn and, sausage. Cook for 5 minutes and add the Old Bay and season with a 1/2 teaspoon of salt.
Season the shrimp with a 1/2 teaspoon of salt. Add the shrimp to a large pot, cover with a lid and cook for 5 minutes, until the shrimp are cooked through and turn shiny white.
Add the arugula and butter. Stir into the shrimp stew. Add the parsley and lemon and season with the remaining 1/2 teaspoon of salt.
Ladle the stew into four bowls and garnish with a slice grilled bread for sopping up the broth.
Pairs Well With
Prepared by Hugh Acheson at MetroCooking DC 2013.