This part of New Jersey is home to one of the best fishmongers in the state. I’m thinking local blue claw crabs, snapper fish, clams and mussels. Seeing as though we have access to quality farm markets and butchers, I’m also thinking sweet corn, potatoes and sausage. To complete this feast, I’ll snip herbs from my kitchen garden and serve Jersey ale, being sure to fragrance the stock with some too. Last, but not least, I’ll add in good company and a hot August evening and we’ll have ourselves a Low-Country Boil.
You might also know this as Frogmore Stew, Beaufort Stew, or simply seafood stew. Call it what you want though. I’m calling it delicious, and I’m calling it a day – this needs to be enjoyed slowly with no time constraints, and I plan to oblige.
To cook everything, you’ll need a large stockpot and an extra large 24-quart stockpot. We’ll be making homemade fish stock (a lot of it) and cooking everything together. Then, we’ll strain out the stock to reserve for later use – I’m giving you a recipe inspiration you can use with the extra stock below.
There are two options for serving this feast. Pile everything into large platters or bowls and let your company dig in to help themselves. Or, serve it my favorite way, by lining an outdoor table with newspaper or butcher paper, and tipping the stockpot on its side – wowing friends and family as the fragrant contents come tumbling out. Punctuate this centerpiece (let’s call it a center-feast!) with little bowls filled with tartar sauce, cocktail sauce, melted butter with garlic, and mayonnaise with a squeeze of lemon and Old Bay seasoning.
BONUS RECIPE IDEA
Make Fisherman’s Stew with the leftover stock. Simply boil your favorite pasta, I used Gemelli. Heat up the stock until it is piping hot and bubbling and toss in some clams. I lightly floured and fried extra snapper I had on hand, though you can use whatever fish you prefer. Ladle the piping hot stock over the pasta and make sure each bowl has plenty of seafood. Serve with a good rustic bread to mop up all that flavorful broth. That’s the part my kids like the best.
Recipe adapted from Joe Kindred’s Frogmore Stew.
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Equipment
- 1 stockpot for making stock
- 1 EXTRA large stockpot, 24-quart (22-liters)
Ingredients
For the Stock
- 1/4 cup olive oil
- 2 carrots, roughly chopped small
- 6 celery ribs, roughly chopped small
- 1 ½ heads of garlic approximately 26 cloves
- 1 large onion, quartered
- Fine sea salt & pepper
- 1 small bunch of fresh thyme
- 2 tbsp fennel seeds
- 28 oz can of San Marzano tomatoes, whole peeled, with juices
- 4 qt chicken stock or low sodium broth
- 24 oz. red ale from two 12 oz. bottles, substitute with lager or pilsner
- 5 lb. whole snapper fish – filleted and skinned, fillets cut into thirds and set aside, and head and bones set aside to use in stock
- 2 tbsp Old Bay seasoning
- 8 cups fresh water
For the Seafood Boil
- 1 tbsp extra virgin olive oil
- 1 lb sweet sausage, sliced into 1/4 in (0.64 cm) pieces
- 1 ¾ lbs small new potatoes, whole
- 3 ½ lbs little neck clams, cleaned about 40
- 4 ears of corn, shucked and cut into thirds
- 8 whole crabs
- Bushel of mussels, beards removed
- Parsley for garnish
- Lemon wedges, for serving
Instructions
For the Stock
- First make the stock. In a large stockpot, (not the 24-quart extra large one, keep that aside for now), add the oil over medium heat. When the oil is hot and silky, add the carrots, celery, garlic and onion and season with salt and pepper. Cook, stirring occasionally until tender, about 20-25 minutes.
- Add the thyme and fennel seeds and cook to release their flavor, about 2 minutes.
- Add the tomatoes along with their juices and break them up, I use a square-head potato masher to break them up more efficiently. Cook, stirring occasionally to let all the flavors come together, about 10 minutes.
- Add the chicken stock, beer, fish head and bones, Old Bay seasoning, and 8 cups of water. Allow everything to come to a full boil. Reduce heat to low and let the pot simmer for about 30-40 minutes.
For the Seafood Boil
- Allow the stock to finish cooking. Then, in the larger 24-quart stockpot and add 1 tablespoon of olive oil. Add the sausage, browning the pieces on both sides, cook until almost done, but not fully, 8 minutes or so.
- Strain the finished stock into the larger stockpot with the sausage. Bring to a gentle boil.
- Add the potatoes. Cook only until they are slightly tender, but not mushy, about 15 minutes as they'll continue to cook.
- Add the clams. Cover and cook 2 minutes. They'll continue to cook as we proceed.
- Add the corn. Season the snapper fillets with salt and pepper on both sides and add to the pot. Cover and cook 2 minutes.
- Add the crabs, cover and cook 3 minutes.
- Finally add the mussels, cover and cook. Cook until all the seafood is cooked through. Being sure to discard any clams and mussels that didn’t open.
- Using a slotted spoon transfer the contents to platters for serving or if planning to display on the table bring the hot pot to a newspaper-lined table and using a slotted spoon transfer the contents to the center of the table. For a showstopper drain and reserve the stock. Then, tip the pot on its side to wow your guests with what comes tumbling out. Spread the contents out nicely along the center of a newspaper or butcher paper lined table.
- Garnish with parsley and serve with lemon wedges. and dipping sauces of choice (SEE NOTES)
Notes
Adapted from Joe Kindred’s Frogmore Stew
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