How to Make Seafood Stew at Home with Award Winning Chef Frank McClelland [Video]


The chef/owner of FRANK in Beverly shares his recipe for a delicious seafood stew.

This winter, we’re visiting celebrity chef Frank McClelland at home to learn how he cooks his incredible Sardinian fish stew with a New England twist. McClelland closed Boston’s famed L’Espalier after four decades in 2018 and headed north to Beverly to open FRANK, a restaurant focused on casual New England fare but with McClelland’s hallmark of excellence on each dish.

As Mclelland walks us through the ingredients and steps of this bouillabaisse masterpiece, he offers tips and tricks to help you perfect your cooking technique. This heavenly stew, which is also on FRANK’s menu, is the perfect winter dish using local seafood.

Sardinian Fish Stew: A New England Update

Lobster broth:

2 chopped lobster bodies

½ lb shrimp shells

1 leek (white part only)

1 head of fennel

2 stalks of celery

1/3 cup garlic

1 tbsp. capers

3 Calabrian peppers each

1 C. chili flake

1 C. fennel seeds

1 each star anise

1 tbsp. black pepper

1 tbsp. coriander

1 C. juniper berries

2 fresh bay leaves

5 sprigs of thyme

5 sprigs of rosemary

1 cup tomato paste

2 cups sherry or ruby ​​port

1 orange cut in half

2 pints. fish stock

For the shellfish broth:

In a large, heavy-bottomed saucepan, cook your lobster bodies and shrimp shells in a little oil until bright red and fragrant. Remove from jar and wipe dry. Add more oil and sweat the leeks, fennel and celery until translucent. Add garlic and cook until fragrant; about 3 minutes. Add spices, herbs, capers and chili peppers and continue to cook until fragrant. Add the tomato paste and cook until it starts to stick to the bottom of the pan and darkens slightly. Deglaze with Madeira and return the lobster and prawn shells to the pot, with the stock and orange. Simmer over low heat for 45 minutes to an hour. Strain through a fine mesh strainer. Be careful not to cook the lobster bodies for longer than the recommended time, as they can make the broth bitter.

Piperade with fennel:

2 onions thinly sliced

1 head of fennel, thinly sliced

5 red bell peppers, charred, peeled and thinly sliced

2 oranges, zested and squeezed

8 garlic cloves, thinly sliced

Big pinch of saffron

3 tsp Espelette pepper

2/3 cup olive oil

Salt to taste

For the fennel piperade:

Roast the peppers, charring them on all sides on a gas burner or grill until charred on all sides, place in a bowl and cover with plastic wrap to cook the peppers steam and make them easier to peel. While the peppers are steaming, cook the fennel, onion and garlic in olive oil until translucent. Add your peppers, saffron, espellette, orange and salt and cook over low heat for 10 minutes until the aromas and flavors are combined.

2 whole lobsters boiled 7 min and shelled

One pound hake cut into small pieces

Half a pound of squid tubes cut into rings.

A pound of mussels

1 pound peeled and deveined prawns or prawns with shells retained if using prawns

Pre-cooked fregola sarda

Add the piperade and stock together and bring to a boil, first add the hake and prawns and cook for 2 minutes or almost completely. Add the mussels and cook until they open, add the calamari and lobster and cook until just warm. Calamari and lobster will harden if cooked too long, the goal is to reheat them.


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