We recently took a vacation from our little home by the sea to visit Cape Breton and the beautiful Cabot Trail. Fall….in my opinion…. is the best season in Nova Scotia. Crisp cool air and oh those spectacular turning leaves!
Our final meal before returning home was at a small quirky little restaurant in Louisbourg. Actually it was the only restaurant open as being a mainly tourist town, many businesses had closed shop for the season. But even if there had been other dining options it would have been sad to miss this experience.
As I said the decor was quirky with old doors fronting the bar, rough barn board cladding the walls, interesting local art lining the walls and the owner/server was so entertaining. We sipped a glass of chilled local wine while the chef threw together the most delicious fish stew.
The following is my version of his creation.
We were warned that this was the last meal they would be serving until the season re-opens next spring so I’m sure ingredients were what was left to use up before closing, but the fish was very fresh (courtesy of their seaside location).
I added some tomatoes and other veggies from our garden.
Simmered the broth before adding the fish and seafood.
Then served up steaming bowls with a side of freshly made biscuits and tomato jam. Missing is the decor and comical entertainment but that part is up to you.
I haven’t posted my recipe for easy tomato jam have I? I’ll write that up for you very soon. Promise!
Easy Fisherman’s Stew
- 1/4 Cup Extra virgin olive oil
- 4 Cloves Garlic Smashed and minced
- 3 Large Tomatoes Chopped
- 1 Cup Chopped carrots
- 1 Cup Chopped celery
- 1 Cup Corn kernels
- 1 Cup Potato cut into 1” pieces
- 1/4 Cup Dry white wine
- 2 Cups Stock Fish, vegetable or chicken
- 1 Bottle Clam juice
- 3 White fish filets (I used haddock) Cut into 1-2” pieces
- 12 Large Shrimp Peeled and deveined
- 12 Large Sea scallops
- 1/2 Cup Fresh basil leaves Shredded
- 1/2 Cup Fresh parsley Chopped
- Salt and pepper To taste
- Heat oil in a saucepan and thrown in th garlic, tomatoes, corn, carrots, potatoes and celery, stiring until they begin the lightly brown...but only slightly
- Deglaze with wine and simmer until the liquid is reduced but not completely gone
- Stir in clam juice and stock and simmer until vegetables are cooked
- Stir in fish and seafood. No further cooking is necessary The broth will be hot enough to cook the fish and seafood.
- Stir in basil and parsely, re-balance flavour with salt and pepper as needed and serve immediately.