This weekend my wonderful husband and I celebrated our 2nd anniversary with a trip up to Rockport, MA. It’s one of our favorite places to vacation – heck we love it so much that we got married there!
While we’re in Rockport we like taking the short drive into Gloucester at least once or twice because, frankly, the restaurants are better in Gloucester. This time we tried a place called Latitude 43 and are SO glad we did! The food was just wonderful. I had the seafood paella and Christopher had swordfish. Both were magnificent. But, it was Christopher’s appetizer of fish stew that blew us both away.
So, when we came home we decided we wanted to try and replicate the dish. Just going by the menu description (Fisherman’s Tomato Stew – Local fish, saffron tomato broth, fennel, potatoes, crostini and garlic aioli), we tried our best.
It was good, but not quite the same. I think I’m going to write to Bon Appetit to see if they can dig up the recipe (they have a section of the magazine where you can write in to get your favorite restaurants recipes). I’ll let you know if it is ever published!
1lb White fish (we used cod because that is what was available and fresh)
1/2lb. Raw shrimp, peeled and deveined, please (this was not in the original dish, but I had some around and it was a nice addition)
10-12 Fingerling potatoes, cut into coins
1/2C. Fennel, diced
1 Medium Yellow onion, diced
2T. Olive Oil
2 Cans whole tomatoes, no skin
6C. Chicken or fish broth/stock
1 Pinch Saffron
2 Cloves Garlic, pressed
Salt and Pepper
Garlic Aioli (recipe follows)
Add olive oil to a large pot and warm over medium-high heat. Add onions and fennel. Cook 7-10 minutes until soft. Add garlic during last minute of cooking.
In a small dish or glass, add saffron to a few T. warm water for 10 minutes.
Add stock/broth and tomatoes to onion mixture and buzz lightly with an immersion blender. Add potatoes, saffron, salt, pepper and simmer 15-20 minutes or until the potatoes are soft.
Add fish, in 2″ pieces to the simmering pot and cook 4 minutes. Add shrimp and cook another 2 minutes until they are just cooked through.
To serve, ladle into a bowl and top with toasted bread slice and garlic aioli. Enjoy!
Garlic Aioli Recipe
1C. Garlic Confit (see note)
6 Egg yolks
4T. Lemon juice
1/4t. Cayenne pepper
2-1/2C. Oil, a combination of olive and canola or grapeseed oils
In the bowl of a food processor, combine garlic, egg yolks, lemon juice, salt and pepper. Blend until well mixed. With motor running, drizzle olive oil slowly through the feed tube into the egg mixture until the aioli thickens and becomes smooth. Makes 1 quart.
Note: To make garlic confit, peel and separate two heads of garlic. Put in a pan and cover with oil. Cook over low heat until garlic is soft, about 30 to 40 minutes.
Husband Rating – 3 out of 5 – “Not quite the same as Lat 43, but a good try.”
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