Jamestown Fish Cookpot
This week’s recipe comes from our neighbors at Coastal Angler Magazine: Rhode Island Edition and Chef Matthew MacCartney at Jamestown Fish. They’re featuring a fish stew at the restaurant and pairing it with a Narragansett Cream Ale. Similar to a classic Bouillabaisse, this spicy cookpot adds chourico for our Portuguese neighbors. They refer to this as Caldeirada. This is a warm and hearty meal that’s just perfect for weather like this. It’s also easy and affordable so anyone can make this at home.
While we love a glass of wine with the Cookpot, sometimes a cold, crisp beer is just the thing for some pallets. Mark Heallendrung, President, Narragansett Beer, says “I would suggest our Cream Ale, an all-malt, pre-prohibition style Cream. The Munich and Vienna malt characteristics pair well with seafood in general and the front forward flavor of the Columbus hops will marry well with the saffron of the Cookpot.”
For the full story visit CoastalAnglerMag.com and stop by Jamestown Fish this month to enjoy a heaping bowl of this cookpot. Here’s the recipe from Chef Matthew.
JAMESTOWN FISH COOKPOT
Matthew MacCartney – Jamestown Fish
32 oz Lobster Stock 10 oz Peeled Tomato and Juice
2 oz Pernod 3 oz Tomato Paste
½ tsp Hot Pepper ¼ tsp Fennel Seed
¼ tsp Saffron 2 garlic cloves (crushed)
Using a sharp chef’s knife, cut into the lobsters between the eyes. This is the quickest and most humane way to kill them. Remove the claws and the tails and reserve raw. Remove the body from the shell and then remove the pale green gills and discard them because they will make the broth bitter. Also remove any dark green roe and reserve on the side to make the lobster butter. Discard any pale green tomalley. Cut the lobster body in half, and add to a pot with the shells and cover with cold water and bring to a simmer. Cook the claws and knuckles in the simmering broth for two minutes and remove. After about a half hour of simmering the broth should be done. Strain the broth into a new pot. Add the above ingredients to the broth, and simmer them together for 15 minutes then blend with a hand blender to release all the flavors. Strain the broth and reserve. Take the reserved Lobster Roe and puree it with soft butter in a food processor until smooth. The ratio is 3:1, butter to roe. The color will be pale green. Reserve the butter in the refrigerator.
2 Lobster (live 1 ¾ lbs.) 8 Diver Sea Scallops (med size)
8 oz Monkfish 8 littleneck clams
8 fingerling potatoes (cooked) 4 oz raw diced leek
16 slices hot chourico 16 rope grown mussels
You will need a casserole with a cover large enough to fit all the seafood. A cast iron 5qt pot works great.
Add all fish except Mussels and the half cooked lobster claws to the pot. Place the Clams and Monkfish on the bottom, followed by the scallops potatoes, leeks and Chourico. The raw lobster tails, (cut in half) are placed last on the top, above the broth. Pour the broth in the pot and cover. At this point, you are ready to cook. Turn on the flame at medium high and cook for 6 min or until the lobster shell begins to change color, (black to reddish), and the clams are beginning to open. At this point, add the mussels and lobster claws, cover the pot and cook for 2 minutes more. Uncover the pot and be sure the mussels and clams are open and the lobster is bright red. If so, turn off the heat. Using a slotted spoon, transfer all the fish and veggies to a serving bowl and cover to keep warm. Using a hand blender or whisk, mix the lobster butter into the broth. The hand blender works best. The broth will be bright pink/red and frothy. Pour the broth over the fish, drizzle with olive oil, sprinkle parsley over the top, and serve with toasted bread.
Jamestown Fish is located at 14 Narragansett Ave Jamestown, RI 02835. Give them a call at (401) 423-3474