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Filed under: Seafood, Soups & Stews.

Description:
This Vermont twist on a classic bouillabaisse includes springtime vegetables found in the region. You can find fiddleheads and ramps (wild leeks) at local farm stands or co-ops. –Chef David Smith

Ingredients:
Ingredients
1 cup veggie stock
1 C V8 juice
1 C white wine
12 little neck clams
10 each medium shrimp, peeled & de-veined
1/2 lb firm white fish (sword or other)
2 oz unsalted butter
Pinch of saffron
Dash of hot sauce
1 shallot finely diced
1 T roasted garlic
1/4 lb fresh fiddleheads cleaned and trimmed and steamed
5 each ramps (wild leeks), cleaned, chopped and lightly sautéed
1 medium sweet potato, peeled and 1/2 inch diced, and cooked until semi-soft
2 T roasted red pepper, diced
1 large tomato, 1/2 inch diced
Sea Salt & Fresh Ground pepper to taste

Directions:
Pre-cook & set aside (all separately)
Lightly sauté ramps in olive oil, for approximately 1-2 minutes
Sweet potatoes should be peeled, diced and cooked until semi-soft
Fiddleheads should be cleaned, trimmed and steamed for a approximately 3-4 minutes

To prepare
In medium saucepan, bring wine to a simmer over medium low heat. Add clams until they open, then remove from pan and set aside. Add V8 juice to pan. Bring back to a simmer. Add stock, all vegetables and spices (except salt & pepper). Bring ingredients to a simmer.
Increase heat to medium and add in diced fish and shrimp. Stir well. Return clams to pan. Cook for two – three minutes, until the shrimp is pink and the fish is flaky. Do not overcook. Season with salt and pepper to taste.

Recipe Provided By:
Old Tavern at Grafton
Grafton, VT

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