seafoodstew0610
Image: Jake Stangel

Adding clams to Jenn Louis’ Seafood Stew.

Seafood Stew

Jenn Louis, Lincoln Restaurant and Culinary Artistry

Chef Jenn Louis—along with David Welch, her business partner and husband—feeds happy multitudes of North Portlanders, whether at her restaurant, Lincoln, or her catering company, Culinary Artistry. Days off, however, are spent at the beach, where the couple wows friends and family with this easy-to-make seafood stew.

At Home

In 4 tbsp olive oil, sauté onions, herbs, garlic, paprika, and chile flakes over medium heat until onions are translucent. Add tomato paste and cook until mixture has caramelized on the bottom of the pan. Add wine and scrape browned bits from bottom while reducing to almost dry. Add stock and simmer until you have about 4 cups of liquid. Add remaining 4 tbsp olive oil, remove from heat, and purée mixture in blender. Season with salt and pepper to taste.

At the Beach

Place a fire-friendly cast-iron pot on a grill over the fire. Bring prepared liquid to simmer and add seafood. Place potatoes on the grill to heat and char. Grill bread on open flames. When shellfish opens, season the fish stew and potatoes with good olive oil, sea salt, and freshly ground pepper, and serve. (It never hurts to have lemon wedges on hand for extra flavor.)

Other Camp Essentials

Bread and chocolate: toast bread over a fire, spread some Alma chocolate on top, and sprinkle with salt.