This is a decidedly Northwest interpretation of Basque Seafood Stew.
I poached Wild Steelhead in olive oil. While that was slowly cooking, I sauteed some locally made Andouille, halved shallots, and carrots. I added some lobster stock and pimenton, then the mussels, clams, and squid. Plate and serve.
We drank a 2001 Bodegas Lan. 01 was such a good year all over the world and a great value. It was a bit cool, which means it didn’t get rave reviews but did get good aging tannins. Check it out!
