Greek Island Stew Deconstructed

Seafood stew from Kavala, deconstructed.

EAT THIS NOW
Greek Island Stew
CHEF: KELLY HIGHTOWER
KAVALA RESTAURANT

photography by Kevin Hunter Marple

Tomato Fennel Broth: First, chef Hightower makes a broth by sautéing shrimp shells in olive oil with celery, onions, and carrots. Then, the bones of the branzino, a Mediterranean sea bass, are added, along with a cup of white wine and a cup of water. Leeks, fennel, and garlic are sautéed in a separate pan, and then chopped tomatoes and saffron are added. The fish broth is then strained into this mix.

Seafood: The littleneck clams and pieces of fish are added to the broth, and the stew is brought to a boil. Then the shrimp and mussels are tossed in, and the entire thing is cooked until the clam and mussel shells open up. Chef Hightower uses shellfish from Prince Edward Island in Canada, and the branzino is flown in from the Mediterranean.

Rosemary Focaccia Bread: Thinly sliced rosemary focaccia bread is toasted, and topped with lemon aioli, which is basically a mayonnaise with lemon juice. A similar aioli can also be purchased at Whole Foods or Central Market. The bread is perfect for soaking up the broth.

Garnish: The top of the fennel bulb is used as garnish because fennel is a predominant ingredient in the stew.

Newsletter

Keep me up to date on the latest happenings and all that D Magazine has to offer.

Comments