Seafood stew with basil and almond pistou

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I have to admit, I wish I was better at food photography, because this stuff is beautiful. I had a soup like this once at a restaurant with a good friend, and got inspired to make it at home. The pistou is very similar to pesto, but involves olives and a couple of different types of nuts. The point is to put more nuts in it than you would a pesto; it makes the broth nice and thick.

Many of the vegetables come from my CSA and/or my garden, with the exception of the carrots, celery and garlic.

To make it: 

For the stew:

  • 2 celery ribs, chopped fine
  • 2 smallish carrots, chopped fine
  • 3 cloves garlic, minced
  • 1/2 big bunch of scallions, cut into 1/4" bits
  • handful of small radishes, quartered (you can also use cubed spring turnips)
  • 1 large handful of green beans
  • 2/3 cup white wine (ish - I rarely measure)
  • 1 large can ground or crushed tomatoes
  • 2 cups vegetable or seafood stock
  • 1/4 tsp smoked hot paprika
  • salt and pepper to taste
  • olive oil

In a large cast-iron stew pot, add all the veggies except the green beans to about 1 tbsp of olive oil. Add salt and pepper. Cook over medium heat for about 5 minutes (until the veggies start cooking down a bit), then add wine, tomatoes and stock. Cover, and cook for about 20 minutes on low heat. Add the green beans; cover and cook another 5 minutes or so, then add:

  • 1/4 pound calamari rings
  • 6 big scallops
  • 6 littleneck clams
  • handful of raw shrimp (unpeeled)
  • handful of mussels

cover and let simmer for 2-5 minutes until the shellfish open. Meanwhile, make the pistou by adding to a small chopper:

  • handful of fresh basil
  • smaller handful of fresh thyme (about 5-6 sprigs)
  • handful of skinned almonds (like marcona almonds)
  • handful of pecans
  • 2 tbsp romano cheese
  • half-dozen green olives (I like the marinated ones from Whole Foods)
  • 1/4 cup olive oil

Whir it all around until it's a paste - it'll take about a minute. Add more olive oil if needed. Stir the whole thing into the pot when you're done, and serve. SOOO good.