This recipe was created for Club House for Chefs by Gary Patterson.
- 2 tbsps (30 milliliters) Butter, unsalted
- 1 Club House ® Bay Leaves, Whole
- 1/2 tsp (2 milliliters) Club House ® Oregano Ground
- 1/4 tsp (1 milliliter) Club House ® Red Pepper, Crushed
- 1/4 tsp (1 milliliter) Worcestershire Sauce
- 2 cup (500 milliliters) Chicken Stock, low sodium
- 3 cup (750 milliliters) Tomato Puree, low sodium
- 1 Lemon, sliced
- 1 pounds (454 grams) Shrimp, peeled and deveined
- 1 pounds (454 grams) Crab Meat
- 12 each Oyster, shucked
- 1 tbsp (15 milliliters) Olive Oil
- 1 pounds (454 grams) Rock Fish, large cubes
- 24 each Mussels
- 1/2 cup (125 milliliters) Celery, medium dice
- 1 cup (250 milliliters) Onion, medium dice
- 1/2 cup (125 milliliters) Fennel, thin slice
- 2 tbsps (30 milliliters) Garlic, thin sliced
- 2 cups (500 milliliters) Chardonnay
- 1/4 cup (60 milliliters) Pernod
- 1 tbsp (15 milliliters) OLD BAY® Seasoning
- Combine butter and olive oil in a medium stock pot, heat over medium until butter has melted.
- Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce.
- Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add chicken stock and tomato sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
- Add lemon slices, shrimp, crab meat, oysters, rock fish and mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.
- Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay.
- Recipe type: Fish Seafood