Dinner Tonight: Seafood Stew + Grilled Corn with Basil Butter

Surreal as it may seem, it's officially the final week of summer. The season has flown by and hopefully you were able to take advantage of all the lovely ingredients summer has to offer. And if not, you still have time. This week's Dinner Tonight takes summer's top offerings and turns them into an easy dinner that gives the season the delicious goodbye it deserves. A hearty seafood stew and some grilled corn with basil butter are two appropriate ways to send summer off with a last hurrah. But it's not really goodbye -- it's more of a see ya later. Thank goodness.

The Menu

Dad's Favorite Seafood Stew by inpatskitchen

Dad's Favorite Seafood StewDad's Favorite Seafood Stew

Serves 4 to 6

1/3 cup extra virgin olive oil
4 crushed garlic cloves
6 peeled and seeded roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1/2 cup finely shredded fresh basil leaves
1/2 cup chopped flat leaf parsley

1. Heat the oil in a 4 to 6 quart dutch oven or sauce pot. Add the crushed garlic and saute on very low heat for about two minutes or until the garlic is fragrant but not browned.

2. Add the tomatoes, stock and wine and simmer for about 10 minutes. (At this point you can cool and refrigerate this if you want to prep a day ahead - just reheat before adding the seafood).

3. Add the fish and seafood and simmer for about 5 minutes until just done (don't overcook!). Stir in the parsley and basil and serve immediately (with crusty bread).

Save and print this recipe on Food52.

Grilled Corn with Basil Butter by Lisina

Grilled Corn with Basil ButterGrilled Corn with Basil Butter

Get the recipe for Grilled Corn with Basil Butter on Food52.

The Grocery List

4 garlic cloves
6 roma tomatoes
1 cup fish stock
1/2 cup dry white wine
1 pound skinned saltwater fish fillets (snapper, sole, halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
1 1/2 cup basil leaves
1/2 cup flat leaf parsley
8 ears of corn

We know you have a well-stocked pantry so you'll have olive oil, salt, pepper, and butter on hand.

The Plan

1. Preheat your grill and shuck your corn.

2. Throw 2 sticks of butter, 1 cup of basil, and 1 tablespoon salt into the food processor and crank it up. Set your basil butter aside.

2. Pour 1/3 cup of olive oil into a sauce pot and bring it to heat. Crush the garlic and sauté it on low until fragrant, but not browned. Then toss in the tomatoes, stock and wine, and simmer for around 10 minutes.

3. While the broth is simmering, focus on your corn. Roll it in olive oil and sprinkle with salt, then send it to the grill and cook, rotating occasionally, until kernels are blistered and shiny.

4. Add the fish and seafood to the broth and simmer for 5 more minutes, just until cooked -- then stir in the remaining basil and parsley, and scoop gorgeous spoonfuls into big bowls.

5. When well charred, slather the corn in your green butter. Serve alongside the stew and take rotating bites, appreciating your final chews of summer.

Photos by James Ransom