Anthony Bourdain’s Seafood Stew



Eric Ripert and Anthony Bourdain open a few beers and get into an animated conversation about sex, drugs, rock n' roll, and of course, food. As they prepare a master dish of Portuguese seafood stew, the guys talk about Tony's road to cooking success, which involved a few speed bumps, including a drug problem and more than a few snide comments to distinguished chefs.

Serves 4-6


In a medium pot over medium heat, add wine. Simmer until wine is reduced by two-thirds.

Heat oil a large, high-sided skillet over medium-high heat. Add onion, green pepper, and garlic, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add cumin, oregano, and pepper flakes, and cook, stirring, until fragrant, about 1 minute. Add octopus pieces and cook until juices release, 1-2 minutes. Pour reduced wine into pan; scrape bottom of pan using a wooden spoon to dislodge any browned bits. Add the tomato paste and crushed tomatoes and enough of the octopus stock to cover by 1 inch; bring to a boil. Reduce heat, and add the potatoes; gently simmer until tender, about 45 minutes.

Add cod and clams, and cook, covered, until clams have opened, 10 to 15 minutes. Season with salt and pepper. Serve immediately, with bread alongside, or the following day… it’s even better.



1 bottle dry red wine
1 tablespoon extra-virgin olive oil
1 green pepper, cut into ½-inch pieces
1 medium onion, cut into ½- inch pieces
7 to 8 garlic cloves, thinly sliced
1 tablespoon cumin
1 stem fresh oregano, leaves removed
1 teaspoon crushed red pepper flakes
4 large octopus tentacles, cut into ½-inch pieces
1 tablespoon tomato paste
1 (16-ounce) can crushed tomatoes
2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock
2 Yukon Gold potatoes, cut into ½-inch pieces
2 cod fillets (7to 8 ounces each), cut into 1-inch pieces
12 little neck or top neck clams, scrubbed
Fine sea salt and freshly ground black pepper
French baguette, for serving