Ferment Foodies – Seafood Stew

We love enjoying food almost as much as beer. So, here’s another great beer-themed recipe for you to try yourself! Here we highlight a perfect dish for a chilly winter evening in Northern Michigan.

Last night we had the pleasure of cooking up some delicious dinner for Grandma! We knew she’d love some munchies and beer while dinner was being prepared. We decided to bring our Old Town Brown, which is easy drinking but still nice and roasty (Grandma likes the dark stuff!).  While sipping on that, we mixed up some mini heirloom tomatoes, mozzarella, and basil with some balsamic vinegar. Turned out to be a great app while preparing dinner!

We love to shop local and know Grandma loves seafood, so we popped into Maxbaurer’s Meats to see what they had for us. As always, they had a great deal on some shrimp. As an added bonus, we discovered a very nice looking bag of affordable crab legs! Having our seafood picked out, we had to decide what to do with them. Winter is in full swing in TC, so naturally Dustin thought a warming stew would be just the thing. Below, you’ll find an easy recipe for some seafood stew that is Grandma approved!

Crab & Shrimp Stew

Seafood Stew:

-1 lb shrimp

-1 lb crab legs (or make your own seafood mix with your favorites!)

-1-2 Fennel bulbs, sliced thin

-2-3 shallots, sliced thin

-2-4 cloves of garlic, chopped

-1 large potato

-1 large can diced tomato

-12 oz Old Town Brown ale

First, make sure your seafood is thawed and ready to join the fun. Throw some olive oil in a large soup pot with the garlic, shallots, and fennel. Let that goodness cook up for at least 10 minutes.

While that’s going, soften up your potato in the microwave for about a minute. Once cool enough to touch, chop and put on a roasting pan with just a bit of oil. Once your soup is simmering, you’ll put that in the oven under the broiler to get crispy (don’t forget to flip).

If you’re using raw shrimp, add that to the shallot mixture to get cooking just slightly. Pour in the diced tomatoes and beer, let simmer for at least 8-10 minutes. For the last 5 minutes, add your whole crag legs to the pot to warm. At this point, taste test to add salt and pepper. And that’s it! Dish out your delicious soup, and top with crispy potatoes.

This is something everyone can enjoy, just don’t forget your bib!

We’d suggest pairing the Rhythm & Ryem, which is a tart dry rye saison with hints of citrus and pepper. Perfectly paired with seafood, this won’t overwhelm your palate while adding a bright bubbly aspect to your dinner.




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