Anacortes Shell Fish Stew

by | Aug 5, 2016 | Lobster, Oyster Recipes, Scallop Recipes, Shrimp and Prawn Recipes | 0 comments

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Anacortes Shell Fish Stew
Ingredients
  • 6 tablespoons butter
  • 2 tablespoons chopped onion
  • 1 rib celery with leaves chopped
  • 6 mushrooms sliced
  • 1 cup shucked Olympia oysters keeping liquor
  • 1/2 pound scallops quartered
  • 1/2 pound shrimp shelled and deveined
  • 1/2 cup picked over crab
  • 1 cup lobster meat cut into chunks
  • 1/2 cup dry white wine
  • Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce
  • 2 1/2 cups milk
  • 3 tablespoons flour
  • 1/4 cup lemon juice
  • Salt and pepper to taste
  • Cooked rice
Instructions
  1. Heat the butter in a large saute pan. Add the butter and cook until softened. Add in the celery and mushrooms, and cook for 3-5 minutes longer.
  2. Add in the oysters and liquor, scallops, shrimp, crab, and lobster, and cook until the oysters curl and the lobster and shrimp meat turn pink, about 8 to 10 minutes.
  3. Add in the wine, Tabasco to taste, and Worcestershire. Stir the milk into the flour and blend well. Pour into the seafood mixture. Bring to a boil an simmer for 2 minutes. Add in the lemon juice and season with salt and pepper.
  4. Serve with rice.
Recipe Notes

Adapted from The New York Times Heritage Cookbook, 1972.

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