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Mediterranean Shellfish Stew with
Green Goddess Sauce

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La Belle Cuisine

Mediterranean Shellfish Stew with
Green Goddess Sauce


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4 to 6)

“The essence of this lusty stew, similar to the bouillabaisse of Marseille,
comes from saffron, the dried stigma of the delicate purple crocus. It takes
70,000 blossoms to yield only one pound of saffron, which accounts for
its high price; however there’s no substitute for the color and distinctive
flavor it imparts. Always use saffron in thread form.”

1/3 cup Green Goddess Sauce (recipe follows)
2 tablespoon extra-virgin olive oil
1/2 cup minced white onion
2 tablespoons minced garlic
1 small fennel bulb, stalks removed,
cored, and diced
1 green bell pepper, diced
1 teaspoon saffron threads
5 black peppercorns
1 bay leaf
1 cup dry white wine
3 cups chopped canned tomatoes
5 cups fish stock
1/2 orange
1/3 cup chopped Italian parsley leaves
1/8 teaspoon hot red pepper flakes
1 tablespoon nam pla (Thai fish sauce)
8 ounces littleneck clams
8 ounces sea scallops, side muscles
removed if necessary
8 ounces mussels, scrubbed
and debearded
8 ounces shrimp, peeled and deveined
8 ounces cleaned squid mantles,
cut into 1/4-inch rings,
tentacles into bite-size pieces
2 cups kale leaves (or other leafy greens,
such as Swiss chard, spinach or escarole)
2 cups cooked pasta shells

1. Prepare the Green Goddess Sauce. Reserve.
2. Heat the oil in a large, nonreactive saucepan set over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic
and cook for 1 minute. Add the fennel and bell pepper and sauté for 3
minutes. Add the saffron, peppercorns, bay leaf and wine. Bring to a
boil. Reduce heat and simmer until the liquid reduces to 1/2 cup, about
5 minutes.
3. Add the tomatoes, fish stock, orange, parsley, pepper flakes, and nam
pla. Simmer over low heat for 10 minutes.
4. Add the clams and scallops to the stew, cover, and simmer for 5 minutes. Add the mussels, shrimp, squid, and kale; cover and simmer for 5 minutes. Add the cooked pasta shells and heat through, about 1 minute.
5. Ladle the stew into large warm bowls. Top each with the Green Goddess Sauce and serve with lots of crusty bread to mop up the delicious broth.

“Feel free to change the seafood used in this dish according to your taste and
what is fresh and available. Occasionally we use medallions of a firm-fleshed
fish such as bluefish, monkfish, swordfish, or tuna instead of just shellfish.”

Green Goddess Sauce
(Makes about 2 1/2 cups)

“Not the bottled dressing you find in the supermarket or salad bar buffet, this
fresh tangy sauce is an adaptation of the original Green Goddess Dressing
conceived in the kitchen of the famous Palace Hotel in San Francisco.”

2 cups homemade mayonnaise, or store-bought
6 oil-packed anchovy fillets
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped fresh tarragon leaves
2 scallions, thinly sliced
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
Pinch of cayenne pepper

Combine all of the ingredients in a food processor or blender; purée until smooth, about 45 seconds. Serve immediately, or cover and refrigerate
for up to 3 days.

More Recipes from The White Dog Cafe: 
Caribbean Grilled Mahi Mahi with
Tropical Fruit Salsa
Sweet and Spicy Barbecued Chicken
Lemon Curd and Almond Shortbread Tart

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