Wanted to make sure you’ve got options this saint patrick’s day. And this seafood stew is loaded with them.

All of them.

And, did I mention? It’s amazing…

Ingredients:

1 Tbsp evoo

1 cup pearled cous cous (I like tri-colored)

1/2 tsp salt

1 1/2 cups water

4 Tbsp butter

1 fennel bulb, stems and core removed, outer shell discarded, minced

1 1/2 parsnips, peeled and minced

3 ribs of celery, minced

2 cloves garlic, minced

1 granny smith apple, peeled and cored

1 small cabbage head, core and outer leaves removed, shredded

3 Tbsp capers, rinsed and strained

2 Tbsp tomato paste

1 Tbsp honey

1 tsp salt

3/4 cup riesling wine

2 cups strained tomatoes

4 cups fish stock

1 lb salmon, skin and pin bones removed, cut into 4 equal pieces

1/2 lb 16/20 shrimp, peeled and deveined

1/2 lb clams

1/2 lb mussels

1/2 lb calamari tubes, sliced into rounds

10 leaves of basil, shredded

Directions:

In a medium saucepan over medium, heat evoo and cous cous. Stirring occasionally, toast the cous cous until it starts to turn golden. Add 1 tsp salt and 1 1/2 cups water. Bring to a boil.

Once boiling, turn heat to low and cover. Cook 15 minutes, until cous cous is tender. Set aside.

In a large dutch oven, melt butter over medium heat. Don’t brown.

Add in fennel, parsnip, and celery. Sauté in butter until softened, about 3 minutes.

Add garlic, apples, capers and cabbage and sauté for 2 minutes.

Add in tomato paste, honey, and 1 tsp salt, stirring to combine with all vegetables.

Add strained tomatoes, and riesling. Stir to combine and let simmer for 5 minutes.

Pour in fish stock, stir, and bring to a boil.

Once boiling add in the 4 pieces of salmon. Boil for 3 minutes.

Add shrimp. Boil 1 minute.

Add clams, mussels, and calamari. Once clams and mussels have opened, after max 5 minutes, turn heat off.

Add fresh basil and cooked cous cous, stir to combine.

Add one piece of salmon to each of 4 bowls. Ladle shellfish and broth in and around the salmon.

Quick note about mussels and clams: You want to rinse them before cooking, under cold water to remove sand, and to see if any mollusks don’t close under running water. If you have clams or mussles that remain open, discard them and don’t cook. The opposite is true once cooked. You will discard any mollusks that don’t open.