Wickaninnish Potlatch Stew
  • 2tablespoons olive oil
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 2 carrots, peeled and diced
  • 2tablespoons mixed chopped herbssuch as cilantro, thyme, and basil
  • 2tablespoons tomato paste
  • 128-ounce can diced tomatoes, including liquid
  • 1/2cup water
  • 1/2teaspoon sea salt
  • 8ounces halibut
  • 8ounces salmonspring or sockeye
  • 8 prawns, peeled and deveined
  • 8 sea scallops
  • 1 1/2cups white wine
  • 12 mussels (in the shell), cleaned
  • 12 manila clams (in the shell), cleaned
  • 4 crab legs
  1. Heat olive oil over medium heat in a large stockpot. Add vegetables and herbs and sauté until soft, about 8 minutes. Add tomato paste and cook for 4 minutes. Add diced tomatoes, water and salt to stock pot and simmer over low heat for 25 minutes.
  2. Dice halibut and salmon into 1-inch pieces. Add halibut, salmon, prawns, and scallops to stew; cover and simmer 5 minutes or until seafood is cooked.
  3. In a separate large saucepan, bring wine to a boil, then add clams; cover and cook until just beginning to open. Add mussels and crab legs; cover and continue cooking for 5 minutes.
  4. With a sharp knife, slit crab legs along soft side and remove meat. Ladle stew into bowls and garnish with shellfish and crab.
Recipe Notes
Nutrition Facts
Wickaninnish Potlatch Stew
Amount Per Serving
Calories 286
* Percent Daily Values are based on a 2000 calorie diet.

Calories 286,Fat 10 ,Perfat 32,Cholesterol 77,Carbo 17,Protein 31