Daily Archives: March 11, 2007

Fish markets everywhere

Something I miss about Massachusetts: the mussels at Larsen’s Fish Market in Menemsha on Martha’s Vineyard. Larsen’s makes a great stop on a bike ride, where you can order lobster or mussels or whatever else they can steam or fry, and fill your gut before hopping on to pedal back up the hill. The mussels come in festive red nets:

Menemsha mussels

Something I like about going to fish markets in Seattle, where you can get anything, anytime:

Mixed Seafood Roast with Fennel and Sorrel

Recipe for Mixed Seafood Roast with Fennel and Sorrel
Recipe 70 of 365

My father and I shared a seafood roast like this at a fish market and restaurant called Fish Works in London’s Marylebone Village. Fragrant fennel, earthy roasted garlic, and plenty of lemon juice create an inspiring broth I’d happily consume on a daily basis! Good, crusty bread makes it a full meal.

TIME: About 70 minutes total (mostly cooking time)
MAKES: 2 servings

1 small fennel bulb, cut into 6 pieces through the core (leave the core in)
1 large tomato, cored and quartered
4 peeled, smashed garlic cloves
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine
1 small filet of white fish, such as flounder, sole, or haddock, about 1/3 pound
6 jumbo shrimp, deveined
10 mussels, cleaned and debearded
4 clams, scrubbed
4 large scallops, opaque tabs removed
1 tablespoon unsalted butter, cut into 8 pieces (optional)
1 lemon, quartered
1/4 cup chopped sorrel (from a 2/3 ounce package), or Italian parsley
Baguette, or other bread for dipping

Preheat the oven to 400 degrees.

Place the fennel, tomato, and garlic in a roughly 9”x13” ovenproof dish (glass, ceramic, or cast iron work well). Drizzle the vegetables with 1 tablespoon of the olive oil, and use your hands to mix all the ingredients together. Season the vegetables well with salt and pepper, and roast for 40 minutes, turning the fennel and garlic pieces over after about 20 minutes.

Remove the pan from the oven. Pour the wine over the vegetables, shake the pan to distribute it evenly, and cook another 5 minutes.

Use a spoon to move the vegetables to the edges of the pan. Place the fish on the bottom of the pan. Scatter the shrimp, mussels, clams, and scallops over the fish and the vegetables, season the seafood with salt and pepper, and drizzle the remaining tablespoon of olive oil over all the seafood. Roast again for 10 to 15 minutes, or until all the clams and mussels have opened, the shrimp are bright pink, and the fish is cooked through.

Distribute the butter pieces evenly around the dish. Scatter the sorrel on top, and squeeze the juice from two of the lemon slices all over the seafood. Serve immediately, with the remaining lemon slices and good crusty bread for sopping up the juices.

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