Instructions
INGREDIENTS
3 small heirloom tomatoes, halved
1 medium fennel bulb, halved and cored
1 Tbsp grapeseed oil
Pinch of black pepper
4 oz buffalo chorizo (or alternate), finely diced
4 garlic cloves, finely chopped
1 shallot, peeled and finely chopped
3 Tbsp butter
1 cup dry white wine
1 Tbsp Ethical Table Spice Co.’s Canadian Seas spice blend
1 lb Salt Spring Island mussels, rinsed and debearded
1 lb Union Bay clams, rinsed
½ lb Comox pink swimming scallops
METHOD
Gently toss the tomatoes and fennel with oil and pepper. Grill on high heat, rotating frequently until evenly charred (8–10 minutes). Remove from the grill, leaving skin on the tomatoes, and cut into coarse cubes. Set aside.
Melt two tablespoons of butter with shallots in a large saucepan and saute over high heat for 1½ minutes. Add garlic and saute for an additional minute, stirring frequently. Repeat with the chorizo, tomatoes and fennel, stirring for a few minutes after each addition. Add the wine, the remaining tablespoon of butter and Canadian Seas spice blend. Reduce liquids for an additional 2 minutes on high heat.
Add the mussels, clams and scallops in their shells. Turn the heat down to medium-high, then cover and steam until the shells have opened (8–10 minutes). Use a slotted spoon to place shellfish into a serving dish and then gently pour the broth over top. Garnish with fresh lemon and serve with grilled sourdough bread.
