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Rockport Fisherman's Stew
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Glow Restaurant in Rockport. Photography by Joey Stewart.
Glow Restaurant in Rockport
Some of Rockport's best kept secrets are dished up inside a tiny renovated boathouse called Glow restaurant.
“There are excellent versions of seafood stews to be found all over the world…Bouillabaisse in France, Zarzuela in Spain, Cioppino in Italy. In Rockport on the South Texas coast, we honor the local Vietnamese influence and use lemongrass alongside local tomatoes and seafood. I like to dress ours up with sides of steamed rice, buttered toasted bread and Sriracha rouille,” says Karey Butterworth in her new cookbook Glow: Tastes from a Tiny Boathouse.
Rockport Fisherman's Stew from Glow: Tastes from a Tiny Boathouse
- 6 ounces crabmeat, claw
- 6 ounces shrimp, peeled and deveined
- 6 ounces squid, rings and tentacles
- 18 ounces fish fillets (such as flounder or grouper), cut into small pieces
- 2 tablespoons lemongrass, minced
- 1 tablespoon vegetable oil
- 6 cups chicken stock
- 4 garlic cloves, minced
- 6 tablespoons lime juice
- 3 shallots, minced
- 3 tablespoons ginger, minced
- 1 tablespoon Sriracha
- 2 tablespoons chardonnay (French)
- 2 tablespoons tomato sauce
- 4 tomatoes, small dice
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- Sea salt
- Ground black pepper
- Lime slice and basil sprig for garnish
Heat oil in a pot and add garlic, shallots, ginger and lemongrass. Sauté for 2-3 minutes. Add Sriracha, tomato sauce, chopped tomato, fish sauce and sugar. Stir and simmer for 3 minutes, add chicken stock and lime juice, bring to boil. (You can keep this in the refrigerator for a few days until ready to use.) Add seafood and wine to stew, bring to a boil, then cover and simmer for a minute. Season to taste with salt, pepper and fresh lime juice. Garnish with a lime slice, basil spring and Sriracha rouille—but you’ll have to buy Karey's cookbook to get that recipe. Find Karey's Cookbook Here.