12/13 Sustainable Seafood Stew with Andy & the Agricultural Institute of Marin (AIM) at 8pm ET
Warm up winter with this dish and support an incredible nonprofit championing farmers, communities and local food
Cooking for a Cause
In December, we will be raising money for the Agricultural Institute of Marin (AIM’s) year end campaign for farmers markets, nutrition education, and food access programs.
Our Chef
Andy Naja-Riese is CEO of the Agricultural Institute of Marin (AIM), a California non-profit that works to educate, inspire, and connect communities, responsible farmers, and producers as part of a healthy, earth-friendly, equitable local and regional food system. He has worked in federal, state, and local anti-hunger, public health, and food systems work for 15 years, including overseeing food security programs in the USDA’s Food and Nutrition Service and working on policy, applied research, and communications at the Centers for Disease Control and Prevention. He holds a Masters in Public Health from the Harvard School of Public Health.
ANDY’S SUSTAINABLE SEAFOOD STEW INGREDIENTS
serves 4-6
4 Tablespoons butter
1 large leek, white and light green parts only, thinly sliced
3 medium carrots, chopped
1 shallot, chopped
4 cloves garlic, minced
1 medium celery stalk, chopped
2 -14.5 ounce cans of diced tomatoes, or about 5-6 medium round fresh tomatoes chopped (if you have time, peeled, seeded, and cored)
2 1/2 cups seafood stock
1 cup chicken stock
1/2 teaspoon dried thyme
1 bay leaf
1 medium-sized white potato, chopped (2 cups)
1/2 lb wild spot prawns or wild shrimp, peeled and deveined (or scallops, mussels, clams, or crab)
1 lb wild halibut, albacore tuna, or salmon cut into 1 inch cubes (or any other wild fin fish)
1 small handful fresh parsley, finely chopped
1/2 lemon
Pinch of oregano
salt and pepper to taste
drizzle extra virgin olive oil
1/2 teaspoon hot sauce (optional)
Sliced baguette