Delicate and satisfying, seafood suits any occasion, from an elegant dinner for company to an indulgent weekend lunch. R E C I P E S FISHERMAN’S STEW Serves 6
INGREDIENTS
2 Tbsp. olive oil ½ cup onion, diced ½ cup fennel bulb, diced 3 cloves garlic, peeled, thinly sliced 1 red bell pepper, diced 28 ounces can diced tomatoes 2 Tbsp. tomato paste ½ cup white wine 1 quart chicken stock 1 Tbsp. Kosher salt 1 pound mussels, cleaned 1 pound easy-peel shrimp, deveined, shell left on 1 pound clams, cleaned 1 pound cod, halibut, or sea bass, chopped into large chunks 2 Tbsp. parsley, roughly chopped DIRECTIONS
1. Make broth. In a large saucepot, combine olive oil and garlic. Cook over medium heat until garlic starts to turn brown on the edges. Add kosher salt, onions, peppers, fennel, and tomato paste. Stir to combine. Continue to cook over medium heat until vegetables are tender. Add white wine and reduce by half. Add chicken stock and diced tomatoes. Bring to a rolling simmer and reduce heat. Simmer on medium-low for 30-45 minutes. 2. Add the clams; let simmer for 5 minutes. Add the mussels and shrimp; simmer until the shells begin to open. Add the fish. Cook until the mussels and clams have opened completely and the fish is cooked through. Do not stir once you have added the fish. 3. To serve, ladle into bowls and garnish with parsley. If desired, serve over pasta, or with grilled bread, or both.
Pair With:
B O N N Y D O O N V I N E YA R D ‘ V I N GRIS DE CIGARE’ Central Coast, California
Winemaker Randall Graham calls this his “Pink Wine of the Earth,” and for a good reason. Connected beautifully to its terroir, this pale pink delivers notes of strawberry, green tea, and light hints of mouth-watering sea salt.
or ELIOT NESS AMBER LAGER Great Lakes Brewing Co. / Cleveland, Ohio
The toasty malt sweetness of an amber Vienna lager balances the acidity of this tomato-based stew. It’s a light enough style, though, that it won’t overwhelm the lighter flavors of the seafood. The licorice and spice notes of German hops complement fennel perfectly.
CLEVELAND-STYLE MAINE LOBSTER ROLLS Serves 6
INGREDIENTS
½ cup mayonnaise ½ tsp. toasted sesame oil 1 Tbsp. ground chili paste, such as Sambal Oelek or Sriracha ½ tsp. lemon juice, fresh 1 tsp. sugar 1 tsp. Kosher salt 1 ¼ pound lobster meat, cooked, chilled (preferably, a mix of claw- and tail-meat) 12 mini-brioche slider rolls 1 Tbsp. scallons, thinly sliced ¼ cup celery, thinly sliced
SHRIMP TACOS WITH ZESTY SLAW Serves 6
INGREDIENTS
1 pound shrimp, peeled and deveined 3 ounces butter 1 Tbsp. roasted garlic 1 tsp. Kosher Salt ½ tsp. black pepper, ground 12 flour tortillas ½ cup mayonnaise ½ cup sour cream 3 Tbsp. lime juice, fresh 1 1/2 tsp. lime zest 1 Fresno chile, seeded, stemmed, diced 1/2 cup cilantro, chopped 2 quart cabbage, shredded 6 green onions, thinly sliced
DIRECTIONS
1. In a large mixing bowl, combine all ingredients except for lobster, rolls, and scallions. Stir to combine. Gently fold in lobster meat. Refrigerate. 2. Preheat oven to 350ºF. Place sliced rolls on a baking sheet and heat for 3 to 5 minutes or until the roll has slightly browned on the surface but is soft to the touch. 3. When ready to serve, spoon out 12 equal portions of lobster mixture onto the bottom half of each roll. Sprinkle scallions over the top of each and place the second half of the roll on top.
Pair With:
D O M A I N E FA I V E L E Y ‘ M E R C U R E Y ’ Burgundy, France
In a perfect world, lobster and Chardonnay would elope, never to be seen again. There is no question that the two of them were made for one another, which is why this 100-percent Chardonnay from Burgundy is the perfect answer for this roll. Bright with lime blossom and fresh oyster shell, yet round with a honeydew/cantaloupe finish, it’s fresh and luscious.
DIRECTIONS
1. Preheat oven to 350ºF. Wrap tortillas in foil and place in oven. In a saucepan, heat the butter over medium heat. Add shrimp, salt, pepper, and roasted garlic and sauté for 3 to 5 minutes, or until cooked through. Reserve and keep warm in butter. 2. Make slaw. Combine mayonnaise, sour cream, lime juice, lime zest, chile, cilantro, cabbage, and green onions in a large mixing bowl. 3. Serve by placing 1½ ounces of shrimp on each tortilla, topping with slaw as desired.
Pair With:
D R . L’ S S PA R K L I N G R I E S L I N G Mosel, Germany
I can’t think of a better wine for these zesty tacos. Bubbly with bright, clean flavors, the floral aromatics of the Riesling sneak through, offering notes of raw honeycomb and fresh citrus. Perfectly balanced to pick up the zesty notes of the dish, and tame the green onion and chile.
or PRIMA PILS Victory Brewing Company/Downingtown, Pennsylvania Pilsner Urquell / Plzensky Prazdroj, a. s., Plzn, Czech Republic
The bitterness and spicy hops of a crisp German pils emphasize the spicy sauce and cut through the mayo and lobster. A maltier Czech variety brings out the meat and envelops the sauce in soothing sweetness.
or KELLER WEISS Sierra Nevada Brewing Co., / Chico, California
The fermentation-derived fruit and spice of a German wheat beer is the perfect pairing for these slaw-topped tacos. Citrus and clove notes complement the lime, chili, and cilantro. Bready wheat takes on the tortilla. There is ample body to stand up to the creamy slaw and effervescent carbonation to clear your palate.
Light beers like pilsners, blonde ales, and hefeweizen go well with light, f laky fish; for oilier fish, like salmon, go with something bolder: Belgian blonde or Tripel, for example.
RECIPES: Chef Rocco Whalen, owner of Fahrenheit and Rosie & Rocco’s; chefroccowhalen.com. See page 48 for more. WINE PAIRINGS: Leslee Miller, Certified Sommelier, Amusée Wine; amuseewine.com BEER PAIRINGS: Michael Agnew, Certified Cicerone ®, A Perfect Pint; aperfectpint.net
C A M B R I A U S A . C O M / S T Y L E
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