Information

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup thinly sliced leeks, white parts only

1/4 cup finely diced celery stalks with their leaves (use the tender inner stalks)

1 cup coarsely chopped fresh tomatoes

2 medium garlic cloves, minced

1/2 tablespoon fresh thyme leaves, coarsely chopped

1 cup dry white wine

1 teaspoon Old Bay Seasoning

1 cup tomato juice

3 cups fish stock, shrimp stock, or lobster stock (clam juice works in a pinch)

9 golf-ball-size new potatoes, cooked in salted water until just tender, then drained

3 ears corn, shucked and cut crosswise into 4 pieces

1 pound andouille sausage, cut into 1/2-inch slices

4 lemon rounds, sliced 1/8 inch thick

1 1/2 teaspoons kosher salt, plus more as needed

1 1/2 pounds fresh large shrimp, heads off, peeled but with the very end of the tail shell intact

1 cup arugula, coarsely chopped

1 tablespoon coarsely chopped Italian parsley

2 tablespoons unsalted butter (1/4 stick)

6 slices grilled or pan-fried country bread rubbed with garlic, for serving

Directions

1.) Place a large pot over medium-high heat until hot, about 2 minutes. Add the olive oil, leeks, and celery and cook until just translucent, about 3 minutes. Add the tomatoes, garlic, and thyme and cook, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the white wine and let it reduce by about half.

2.) Add the Old Bay, tomato juice, fish stock, potatoes, corn, sausage, lemon, and 1/2 teaspoon of the salt and cook for 5 minutes. Meanwhile, season the shrimp with a 1/2 teaspoon of the salt and set the shrimp aside.

3.) Reduce the heat to medium low, add the shrimp, and cover with a tightfitting lid. Cook until the shrimp are cooked through and no longer translucent, about 5 minutes.

4.) Add the arugula, parsley, butter, and remaining 1/2 teaspoon of salt and stir to combine. Cook until the butter is melted and the arugula is just wilted, about 1 minute more. Taste and season with additional salt as desired. Ladle the stew into 6 bowls and serve with a slice of grilled bread.