One of the things that gave us comfort during all of this covid-19 craziness has been at least looking at menus of restaurants we used to go to. One such restaurant I’ve been stalking is one of our favorite Charleston haunts, FIG. This recipe came directly as a copycat, even though I never actually ate it. You will notice from all the different photos below that I have made this a number of times, with a lot of different seafood. All of them were really good.

I have never had salt potatoes. Apparently it’s a thing up north? They were very complimentary of the seafood. The stock turned out really well and could be used with just about anything. And don’t get me started on the aioli. This has become a go-to thing. I’ve put this on sandwiches and just about anything else. Again, you can pretty much put any seafood in this and it will be good. The trick is to make everything warm at the same time. I suspect it’s more traditional to cook all the food in the broth but I cooked it separately to maintain the sear on the scallops and shrimp.

A quick note, many recipes out on the interwebs suggest to whisk the aioli in to the broth. I did this the first time and it broke on me. I even tempered it some. The photo on the very bottom, if you look close, you will see it. That is why I used a blender the second time. The blender also blended up the fennel and onion and made the broth super creamy but still light. The first try was still good but looked unsightly.

Lowcountry Bourride white shrimp, mussel, salt potato

From FIG’s menu.

This recipe can feed four or two super hungry folks.

Ingredients

Ingredients for Lowcountry Bourride (Fish Stew with Aioli)

• 2 cups fish stock
• 1 large fennel bulb, 1/2 rough chop, 1/2 chopped finely
• 2 medium leek, 1, rough chop, 1chopped finely
• 1 Vidalia onion, 1/2 rough chop, 1/2 chopped finely
• 1 1/2 cups dry white wine
• 10-12 fresh local shrimp, shells preserved for stock
• 6-8 fresh local diver scallops
• 6-8 mussels or clams
• Olive oil
• Canola oil
• Fennel frowns for garnish
• Red bell pepper for garnish, diced
• Crusty bread

Ingredients for Salt Potatoes

• 16 oz small bite sized fingerling potatoes
• 1 cup Kosher salt

Ingredients for Garlic Truffle Aioli

• 2 garlic cloves, chopped
• 2 egg yolks, at room temperature
• 2 tsp lemon juice
• 1 tbsp Dijon mustard
• 2 tsp truffle sea salt
• 1 1/2 cups olive oil

Directions

How to make Garlic Truffle Aioli

1. In a food processor or blender, add the garlic, egg yolks, lemon juice, truffle salt and Dijon and process to combine.
2. With the processor going, very gradually drizzle in the oil until all of the oil is incorporated and the mixture is thick and well emulsified. Taste for seasoning.
3. Remove half of the aioli and leave half in the blender.

How to make Salt Potatoes

1. Bring water to a boil in a large stockpot or soup pot over high heat.
2. When water starts boiling, stir in the salt.
3. Add the potatoes, once boiling again, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes.
4. Pour the water and potatoes into a colander in the sink and leave to air dry for 5-10 minutes.

How to make Lowcountry Bourride

1. Heat the same large stockpot we used for the Salt Potatoes to medium heat and coat the bottom with olive oil. When the oil shimmers add the rough chopped fennel, leek and onion. Toss to coat, season with salt and pepper and cook until slightly softened.
2. Add white wine and cook until reduced by half. Add shrimp shells and toss, continue cooking until the vegetables are tender.
3. Add fish stock and water to cover. Season with salt if needed. I used a little of the preserved Salt Potato water. Reduce heat, cover and allow to slow simmer for 15-20 minutes.
4. Strain out all the solids and set the stock aside.
5. Clean out the stockpot and put it back over medium heat. Coat the bottom with olive oil. Once the oil simmers, add the finely chopped fennel, leek and onion. Cook until fully softened and translucent. Add the strained stock and keep the mixture warm.
6. Meanwhile, heat a large skillet or cast iron pan to medium high heat. Add 1-2 tbsp of canola oil. Season the scallops and shrimp with salt and pepper and sear in the hot pan. Don’t over cook.
7. 10 minutes before serving, add the mussels to the stock and cook until they open, about 5 minutes. Remove the mussels. You can also cook under a broiler.
8. Pour the warm stock in the the blender with the aioli and blend until fully combined. Do this in batches if need be. Pour the combined stew back in the stockpot and keep warm.
9. Slice crust bread and coat with olive oil In a very hot grill pan or under the oven broiler, char the bread. Top with aioli.
10. To serve, pour the broth into large bowls. Scatter the salt potatoes, shrimp, scallop and mussel. Garnish with fennel frown and diced bell pepper. Enjoy.