Argos Seafood Stew

This is no ordinary stew. This is the sea itself. Red snapper. Firm. Tender. Taken from the waters and simmered gently until it yields to the broth. Mussels. Protected by shells like warriors behind shields. But every defense can be breached. Especially with a fork. And crab. A creature wearing armor. I’ve fought worse. Everything begins here. A hearty seafood broth carrying the essence of the snapper, mussels and crab. Deep. Briny. Powerful. Potatoes give it strength. Fennel brings sweetness and the fragrance of distant shores. Leeks. Onions. Celery. Humble things. But I have learned that humble things often hold kingdoms together. Fish. Shellfish. Vegetables. Broth. Each gives something to the others. The gods could have demanded this meal for themselves. No. I’ve already given them enough. Release the crackers.

Ingredients

1 red snapper whole (scaled and cleaned)
1 2 lb bag mussels
1 dungeness crab
16 oz clam Juice
1 tsp white pepper
1 bay leaf
1 bunch parsley
4 cups White Wine
8 Smoked Oysters
8 Anchovies
2 tbs Butter
2 tbs Flour
1 tsp Worcestershire sauce
1 tsp Tabasco
2 ribs Celery
1 Fennel bulb
2 Leeks
1 Onion
4 cloves Garlic
1 tsp kosher salt
1/2 tsp black pepper
2 Yukon Gold potatoes
1/2 cup chopped Parsley
2 tbs chopper fresh dill
1/2 cup heavy cream
1/4 cup chopped fresh chives

Directions

Fillet the red snapper and remove the skin from the fillets. Remove the meat from the crab. Remove the leaves fro the parsley and reserve the stems. Remove the zest from the lemon and juice. Add the crab shells and fish carcass to a slow cooker with the white wine, clam juice, bay leaf, white pepper, lemon juice, and zest, and parsley stems to a slow cooker. Slow cook for 4 hours and strain solids from the stock.
In a large stock pot over medium heat add the smoked oysters, anchovies, and butter. Cook for 1-2 minutes to breaking down the oysters and anchovies into the butter. Add the flour and cook an additional 1-2 minutes to form a roux.
Mince the garlic or press through a garlic press and mix into the roux with the tobasco and Worcestershire sauce. Add 2 cups of the seafood stock to the pot and incorporate into the roux. Add a seamer basket to the pot with the mussels and bring the stock to a simmer, cover the pot. Cook with pot covered for 5-7 minutes to allow mussels to open up and release their liquor. Remove mussels from the pot and remove mussels from their shells, you can keep some in their shells for garnish.
Add the additional seafood stock to the pot and bring to a simmer. Chop the celery, fennel, leeks, onion into 1/4 inch pieces and add to the stock with the parsley leaves and dill. Peel the potatoes and dice into 1/4 inch cubes, add to the stock. Season with salt and pepper. Simmer for 10 minutes.
Slice the red snapper fillets into 1 inch pieces and add the stew. Cook an additional 3-4 minutes to cook the fish. Add the mussels and crab meat to the stew with the heavy cream. Check for seasoning and simmer an additional 1-2 minutes.
Garnish with chives, serve.