Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Frogmore stew Add to ...

Hugh Acheson’s spectacular seafood stew mixes inspiration from classic South Carolina seafood boils, as well as France’s bouillabaisse. You can add other seafood as available: fresh clams, lobster and B.C. spot prawns would work perfectly.

Follow us on Twitter: @GlobeFoodWine

  • Servings: 6


2 tablespoons extra-virgin olive oil

1 leek, white part only, cleaned and thinly sliced

1 cup chopped fresh tomatoes

¼ cup finely diced celery

1 garlic clove, minced

½ tablespoon chopped fresh thyme leaves

1 cup dry white wine

1 cup unsalted tomato juice, or canned whole tomatoes, pureed

3 cups fish stock or bottled clam juice

9 new potatoes, golf-ball sized

3 ears of corn, shucked and cut into quarters

1 pound andouille or chorizo sausage

1 teaspoon Old Bay seasoning

1½ teaspoons kosher salt

1½ pounds fresh large shrimp, heads off, peeled, but with very end of the tail shell intact

1 cup arugula, lightly chopped

2 tablespoons unsalted butter

1 tablespoon chopped fresh flat-leaf parsley

3 thin lemon rounds, seeds removed

6 thick slices of baguette or country bread, grilled, for serving


Place a large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic and thyme. Sauté for 3 more minutes and add the white wine; reduce by half. Add the tomato juice, fish stock, potatoes, corn and sausage. Cook for 5 minutes and add the Old Bay and ½ teaspoon of the salt.

Season the shrimp with ½ teaspoon of the salt. Add the shrimp to the pot, cover with a lid and cook for five minutes, until they’re cooked through.

Stir in the arugula and butter. Add the parsley and lemon and season to taste with the remaining ½ teaspoon of salt.

Ladle the stew into six bowls and garnish with grilled bread.


Reprinted from the book A New Turn in the South by Hugh Acheson. Copyright © 2011 by Hugh Acheson. Published by Clarkson Potter, a division of Random House, Inc.

Next story




Most popular videos »

More from The Globe and Mail

Most popular