Roberto's Matelote

NOTE: This is a family recipe with loose ingredients and does not conform to other “matelote” stew recipies. It is closer to Marmite Dieppoise

INGREDIENTS

SOUP:

• 1 lbs. Salt Cod, (in the restaurant we just used Cod but Dad highly recommended using Salt Cod)
• 2 Lbs. squid de-inked
• 2 lbs. medium shrimp, peeled & deveined
• 1 dozen littleneck clams
• 1 dozen green-lipped mussels

STOCK:

• Shrimp peels
• Fish Heads and trimmings
• 1 large onion
• 4 bay leaves
• 6 cubes chicken broth
• ¼ cup dry white wine

VEG:

• 3 celery sticks, diced
• 3 carrots, peeled and grated
• 3 waxy potatoes, diced

DIRECTIONS

1. Simmer stock for 2 hours, strain out solids

2. With ½ lbs. butter make a roux and add stock

3. ½ stick butter sauté celery and carrots

4. Bring stock to boil add potatoes and ½ pint of heavy cream, simmer 20 mins

5. Add sauté bring back to boil

6. Remove from heat, add squid and clams

7. Last add shrimp, simmer until shrimp is cooked and clams open

Serve with a lemon wedge