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Connecticut Seafood Stew

Connecticut Seafood Stew

Chef Richard Lucas

Bosc Kitchen and Wine Bar, www.boscwinebar.com, Avon, CT


  • 4 Tbsp butter
  • 12 oz. Striped bass (skinless and boneless), cut into 1 inch cubes
  • 12 oz. Bluefish (skinless, boneless), cut into 1 inch cubes
  • 2 Lobsters, cooked, meat removed and diced
  • 8 clams
  • 6-8 plum tomatoes, diced
  • ½ cup zucchini, diced
  • ½ cup yellow squash, diced
  • ½ cup eggplant, diced
  • ½ cup fennel bulb, diced into ½ inch slices (reserve Fennel tops for garnish)
  • ½ cup corn (preferably fresh)
  • 4 garlic cloves, minced
  • 2 cups tomato juice
  • 1 cup white wine
  • 1 cup water
  • Salt and pepper to taste


Place a large pot on high heat. Add butter. Once melted, add the seafood, season with salt and pepper, and stir, approximately 5 minutes.

Add the water, vegetables, more salt and pepper, and cook 5 more minutes.

Next add the wine and tomato juice. Stir and cover. Cook for approx. 5 more minutes, or until the liquids have reduced. The stew is done when the fish and vegetables are tender, and the clams are open.

Ladle into bowls and garnish with lacy fennel fronds.


Recommended wine/beer for Connecticut Seafood Stew:

Le Brun-Servenay Brut Reserve [Champagne, France]

There is nothing quite as delicious as Seafood Stew, especially when made fresh with regional ingredients. In this case we have a plethora of gorgeous vegetables, a combination of seafood and shellfish - and I love that the broth is made with local wine! How fun! With a stew that has no cream a dry white with good acidity will provide the perfect match. But this is not an average stew, so we'll need a special wine!

Patrick Le Brun is a farmer of grapes in Champagne. Many growers in Champagne have begun selling some of their wines themselves, rather than selling off the grapes to large corporations for Champagne "Brands." Patrick grows almost exclusively Chardonnay in his land so it is no surprise that this Bubbly is about 60% Chardonnay giving it a robust full-body and creaminess. The balance is Pinot Noir and Pinot Meunier, which adds the acidity and earthiness. In total this Champagne has it all, and is the perfect match for our seafood stew. Champagne is a great food wine, lovely with seafood and certainly adds a festive atmosphere to an occasion as fun as dinnertime!