Seafood Stew

The Chef: Jose Pinot

The Restaurant: The Local House on South Beach

The Dish: Seafood Stew


4 oz. diced Corvina or other white fish

3 each shrimp

3 each clams

6 each mussels

1 oz. diced tomato

1 Tbs. chopped shallots

1 Tbs. chopped white onion

4 cloves sliced garlic

2 Tbs. olive oil

1 oz. white wine

5 Tsp. chopped parsley

5 Tsp. chopped basil

5 Tsp. chopped chives

4 oz. seafood or chicken broth

1 Tsp. orange and lemon zest

Salt and pepper to taste

1 oz. Sashimi grade tuna

Method of Preparation:

– Start by prepping the seafood: dice the fish and chop tomatoes, shallots, garlic and herbs.

– Season Corvina (or other white fish) and shrimp with salt and pepper. Heat a pan on high and add olive oil. When it smokes, add the fish and shrimp.

– When the seafood begins to brown, add shallots, garlic, tomato and onion. Let that cook for a minute or so and then deglaze the pan with white wine and take it off the heat until it stops sizzling.

– Put the pan back on the burner and add the clams, mussels and either seafood or chicken broth. Add more salt and pepper to taste and the chopped basil, parsley and thyme. Cover the pan and let steam for about two minutes. When the shellfish opens, it’s ready to plate.

To Plate:

Place shellfish around the edges of a shallow bowl and pour the rest of the stew into the center. Garnish with orange and lemon zest, more chopped herbs and diced sashimi grade tuna. Let the tuna rest in the broth for a nice buttery flavor. Add a drizzle of olive oil and serve with a slice of toasted Focaccia bread.

Serving suggestion: Petrussa Sauvignon Blanc

Serves: 1

The Local House

400 Ocean Dr.

Miami Beach, FL 33139

(786) 230-8396


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