Spanish Trail Seafood Stew: A Delightful Culinary Legacy

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El Camino Real, meaning "The Royal Road" in Spanish, originated in St. Augustine, Florida. This vital trail, established in the late 16th century, enabled the movement of goods, people, and information, serving as a lifeline for Spanish colonies in North America. Today, remnants of El Camino Real, also known as The Spanish Trail, can still be found in North Florida, leaving a legacy of food, particularly seafood like a hearty stew.

With a delightful medley of fresh seafood, including succulent shrimp, tender Red Snapper, Florida clams and rich mussels, this stew not only warms the body but also invigorates the spirit. Each spoonful is a comforting blend of flavors, enhanced by aromatic herbs and spices, making it the perfect dish for chilly evenings. The vibrant colors and inviting aromas create an experience that goes beyond just a meal, bringing warmth and joy to any gathering.

Spanish Trail Seafood Stew

Ingredients:

4 tablespoons butter

1 medium sweet onion, diced

1 small fennel bulb, cored and diced

2 tablespoons tomato paste

3 cloves garlic, minced

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

¾ cup dry white wine

1 (28-ounce) can petite diced tomatoes

2 cups vegetable stock

2 cups clam juice

1 bay leaf

Sea salt and freshly ground black pepper, to taste

12 Cedar Key little neck clams, scrubbed

½ pound mussels, scrubbed and debearded

1 pound Red Snapper filets, cut into 3/4-inch pieces

½ pound medium shrimp, peeled and deveined

8 large sea scallops

2 tablespoons chopped fresh parsley leaves

Melt butter in a large stockpot over medium high heat. Add onion and fennel. Cook, stirring occasionally, until tender, about 8 minutes.

Stir in tomato paste, garlic, oregano and red pepper flakes until fragrant, about 1 minute.

Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 15 minutes; season with salt and pepper, to taste.

Stir in clams and mussels. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams and mussels are just beginning to open, about 3-4 minutes.

Stir in cod or halibut, shrimp and scallops. Reduce heat and simmer until cod or halibut, shrimp and scallops are just cooked through and clams and mussels have opened completely, about 3-4 minutes. Discard any unopened clams.

Stir in parsley; season with salt and pepper, to taste.

Serve immediately with fresh warm, crusty bread and chilled Albariño, a delicious Spanish white wine