We had some crab stock that we made earlier this year from a local crab feast we had, so searching for delicious ways to use it was at the top of our list. This started with a recipe from Sam Sifton in NYTimes Cooking but we have embellished some.
For this you’ll need: 3-4 cups crab or fish stock, 3 leeks (roughly chopped), 2 shallots (chopped), 5 strips bacon (cut into small cubes), 2 carrots (peeled and cut into 1/4″ pieces), 3-6 small potatoes (peeled and cut into 1/4″ pieces), 1 cup white wine, 5-6 fresh thyme sprigs, 3 bay leaves, 1 cup heavy cream, 1/2 lb manila clams, 1/3 lb halibut (skinned and cut into cubes), 1/3 lb raw shrimp (peeled, deveined, cut in half), x4 scallops (cut into quarters), 2 tsp curry powder, 1/2 tsp cumin, 1-2 tsp garam masala, 2 + 3 Tbsp unsalted butter, 3 Tbsp flour, salt, pepper.
In a large pot or Dutch oven melt 1 Tbsp butter over medium heat, add the bacon and stir. Cook until the bacon is browning and the fat is rendered, 5-8 mins, stirring occasionally. Remove the bacon pieces with a slotted spoon and place on a paper towel lined plate.
Add the leeks and shallot to the pot using the rendered fat to fry them until they are softening but not yet browning – about 3-4 mins. Add another 1 Tbsp butter, carrots and potatoes. Stir to combine, add the wine and turn up the heat. Add a good grinding of salt and pepper and cook until the wine has mostly evaporated – 5-8 mins. Lower the heat to medium and add 1 tsp curry powder and 1 tsp garam masala. Stir together well so that everything is coated and cook for another 1-2 minutes.
Add the stock to cover everything, add the thyme and bay leaves and bring to a simmer. Allow to simmer, partially covered, over low heat for 10-15 mins until the veggies have softened.
Meanwhile, make a roux by melting 3 Tbsp butter in a small pot over low heat and the slowly whisk in 3 Tbsp of flour, still over low heat, until smooth and combined into a soft paste.
Add the cream, a good grinding of salt and pepper, 1/2 tsp cumin, 1 tsp garam masala and another 1 tsp of curry powder. The gently whisk in your roux. Bring back to a simmer and allow to cook, stirring well, for another 2-3 minutes.
Turn off the heat and allow the mixture to stand, covered, for a few hours if possible. Once cooled, taste and adjust the seasoning as needed.
When ready to serve, bring the mixture back to a simmer and add the bacon, halibut, shrimp and scallops. Stir well and allow to simmer (don’t let it boil) until all of the seafood is cooked through and is opaque – about 5 mins.
Label into serving bowls and serve with crusty bread for dunking.
Dinner at Our Place 