Ingredient of the Week: Shellfishon March 26, 2013 @ 3:01 pm (Updated: 8:16 pm - 4/2/13 )
But what should you do with all those delicious oysters, clams, and mussels?
Douglas recommends making a fish stew.
"I think it's kind of the sensibility of putting all the things together in a shellfish stew," he said.
Rautureau says a fish soup is a common dish for coastal cultures and making stock is the best way to start.
"We make a fish stock first, and that becomes the base for your soup," he says, adding that you can even make a stock from shellfish.
"You open them up, you take them out of the pot, and you use that broth to add a little cream, tomato product, a little garlic, thyme, and then you have the base for a fish soup," he says. "It makes it very, very beautiful."
Douglas adds that we're still in the month for clams, mussels,, and oysters.
"It makes a great meal for not very much money," says Rautureau. "You can do a beautiful, big pot of mussels or clams ... and have something delicious on your table."
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
Please login below with your Facebook, Twitter, Google+ or Disqus account. Existing MyNorthwest account holders will need to create a new Disqus account or use one of the social logins provided below. Thank you.