My parents’ visit to Seattle just wrapped up today, and I am already feeling nostalgic for adventures and meals that we shared over the past week! Alex and I re-visited a few of our favorite Seattle restaurants, and I had the chance to show my parents some touristy destinations that wanted to check out.
During our visit, the most noteworthy meal that we cooked at home was a rendition of Patrick’s Venetian Stew recipe. A list of simple ingredients was brought to full, flavorful life with the help of PCC’s rich produce and seafood selection. Mom and I prepared the base for the Venetian stew on Monday morning and let it simmer for a full hour before saving it in the fridge over the course of the day (about 7 hours). In the evening, we took about twenty minutes to prepare the pasta, shrimp and scallops. Overall, this meal takes just about 45 minutes to put together, but works well as a “make-ahead meal” because the tomatoes soak up the wonderful garlic, wine and butter flavors. After our meal, we stayed with the local theme and enjoyed Theo’s dark chocolate for dessert.
Thank you to Patrick for sharing his family recipe! This meal is best enjoyed with great friends and family, so we called for enough ingredients to feed eight or more guests.
Patrick’s Venetian Stew – serves 8 to 10
Mom and I substituted gluten-free flour and brown rice pasta to make this recipe gluten-free. I served my dinner with a side of rustic bread and we both recommend topping the dish with cheese! I love garlic and hot red pepper flakes in this meal, so I tend to use even more of each ingredient than listed below. When we cooked this dish, we left the seafood preparation until just before we were ready to serve dinner. For this blog post, however, I have re-written the steps using Patrick’s directions, to stay true to his recipe. Most of the words and advice below were written by Patrick, but Mom and I added the red pepper by a happy accident, and are keeping the addition for next time.
You will need:
- salt and pepper, to taste
- 2 T all purpose flour
- 2 lb scallops
- 2 T butter
- 1/4 C olive oil, plus 2 T
- 1 C dry white wine
- 3/4 C chicken broth
- shallots and/or one sweet onion, diced
- 3 t hot red pepper flakes (more or less per your tastes)
- 1 red pepper, diced
- 8 (or more) chopped garlic cloves
- 2 28 oz cans whole tomatoes, drained
- 2 28 oz cans crushed tomatoes
- 2 28 oz cans tomato puree
- 1/2 C sugar
- 2 lb shrimp
- Begin by chopping your onion/shallots, red pepper and garlic. Set aside.
- Peel and devein shrimp, set aside.
- Season and lightly flour scallops. Heat olive oil in a large pot and lightly brown scallops for about 3-4 minutes per side. Remove scallops and set aside.
- Add a little more olive oil and white wine to your pot, and let reduce at medium-high heat.
- Add butter, chicken broth, shallots/onion, red pepper, garlic and hot red pepper flakes. Cook until shallots/onion are done (5-8 minutes).
- Drain off whole tomatoes and crush by hand.
- Add all canned tomatoes to your pot, combining with salt and pepper to taste. Add sugar to reduce the acidity.
- Bring to a simmer and add shrimp. Stir to combine, checking shrimp opacity for doneness. Just before shrimp are done, add scallops back in.
- Let simmer on very low heat for about an hour.
Optional: Serve over pasta and/or with a loaf of Italian bread. (And of course, red wine!)