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Anthony Bourdain’s Seafood Stew

Serves 4-6

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. Print Recipe

1 bottle dry red wine
1 tablespoon extra-virgin olive
1 green pepper, cut into ½-inch
1 medium onion, cut into ½-
   inch pieces
7 to 8 garlic cloves, thinly
1 tablespoon cumin
1 stem fresh oregano, leaves
1 teaspoon crushed red pepper
4 large octopus tentacles, cut
   into ½-inch pieces
1 tablespoon tomato paste
1 (16-ounce) can crushed
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,
Fine sea salt and freshly
   ground black pepper
French baguette, for serving
Anthony Bourdain’s Seafood Stew

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.