EAST COAST HODGE PODGE with SEAFOOD
How can you resist all the fresh produce these days? I certainly couldn’t on a recent trip to our local farmers’ market. A big bunch of carrots, new potatoes, fresh green and yellow beans, some shelled peas made the base of one of my favourite East Coast dishes.
Hodge Podge is a sort of soup, sort of stew depending if you make it thickened or more milky (my recipe for basic hodge podge here)
Tonight though, I went whole hog East Coast and added fresh scallops and shrimp to the mix. My quantities for this dish tend to be a fistful of this and a dash of that but I’ve tried to pin it down to something more specific for you. Regardless, you can’t go wrong. Add as many vegetables as you wish. Even it out with enough liquid and season to your liking.
I chose not to thicken it this time but smashed a few of the potatoes into the milky broth to give it a bit more substance.
- 3 large potatoes, cut into 1" pieces
- 1 bunch of carrots, cut into 1" pieces
- 2 handfuls of green and yellow beans, cut in thirds
- 1 cup shelled green peas
- 4 tbsp butter
- 1 tsp dried tarragon
- 2 cans evaporated milk
- 1 cup fresh scallops
- 1 cup fresh shrimp, deveined and peeled
- Salt and pepper to taste
- Place potatoes and carrots in a pot with some well salted water.
- Cook just until crunchy tender.
- Add peas and beans and cook for another 3-4 minutes.
- Drain water and add butter.
- Mix butter and vegetables well under medium heat for another 3-4 minutes.
- Season then add the milk.
- Gently simmer for about 15 minutes.
- Add seafood, bring back to a simmer then cover and turn off heat.
- Leave for about 5 minutes, stir to make sure seafood is cooked through, rebalance seasonings to taste.
- For a thicker mixture smash a few potato pieces with the back of a spoon.