“The stew was one of the most challenging recipes to perfect. It took about 3 years. I was adamant that a proper cioppino, bouillabaisse, fish stew is the hallmark of a great seafood restaurant. In fact, I think it is the ultimate litmus test of any seafood menu. The problem with most stews is twofold: the base is too thick making the tomatoes too overpowering, and secondly the stew sits in a pot all day. Our stew overcomes these limitations by balancing equal amounts of plum tomatoes and tomatillos in the base. The tomatillos lighten the weight of the base and provide a piquant flair to the dish. And, in the restaurant, each stew is cooked to order, so the proteins do not overcook. Saffron, Hungarian sweet paprika and the cooking technique are what make this dish.”

-Local Ocean Seafoods founder, Laura Anderson