Laura’s Famous Seafood Stew From The Red Barn In Augusta Maine
This syndicated recipe originally appeared on The Gracious Pantry.
Few things are as “New England” as a rich bowl of seafood stew or chowder. And today, I have a very special recipe for you. This one comes directly from Laura Benedict, the owner of The Red Barn in Augusta, Maine.
Laura surprised me with a copy of her locally celebrated seafood stew recipe, and gave me permission to share. So even if you can’t make it to Maine this summer, you can still enjoy a taste of Maine at home.
Visiting Maine?
If you are lucky enough to be in the area, you can stop by The Red Barn at 455 Riverside Dr, Augusta, ME 04330. Their phone number is (207) 623-9485. Their website and menu can be viewed here.
Hours are:
Monday-Wednesday: Closed
Thursday-Sunday: 11am-7pm
What Is Seafood Stew?
To differentiate this particular stew from other chowders sold in Maine, the best way to describe it is that it is served in a thin, creamy broth instead of that thick, white, often potato-filled chowder base most people are accustomed to. But don’t let that fool you. This stew is incredibly delicious! In fact, there is a reason the line is long at the Red Barn, and this stew definitely contributes to the throngs of people waiting to place their orders. This stew is well-known and locally loved.
(The recipe in the image below is in a recipe card at the bottom of this post for easy printing)
About The Ingredients
Onion – Yellow onions will work well here.
Butter – Opt for salted butter.
Flash-frozen scallops – They must be flash-frozen in order to produce seafood stock during cooking.
Icelandic haddock – Cut into large, bite-sized chunks.
Maine shrimp – Shells removed.
Maine lobster – Meat only.
Half & Half – You can add this with your heart. A range is given, but you’ll have to add to taste to get an exact amount for you.
How To Make Seafood Stew
In an 8-quart pot, add onions, butter, and scallops. Cook over medium heat until the butter is melted. Add haddock, shrimp, and lobster, and bring to a boil. Cook time is about 20 minutes. “The key is fast and furious,” says Laura. Remove from heat. Add 4 ounces of half & half for each serving or as desired.
(Recipe may be adjusted for a smaller quantity)
How to store seafood stew
Store this in an airtight container for up to 3 days in the fridge.
Can this recipe be frozen?
Freezing is not recommended for this recipe.
How to reheat seafood stew
Warm this in a pot or in a microwave.
Recipe Supplies
For this recipe, you’ll need an 8 quart pot.
More Healthy Seafood Recipes
Laura’s Famous Seafood Stew
Delicious seafood stew from the Red Barn in Augusta, Maine.
Ingredients
- 6 oz. finely chopped onion
- 2 lbs. butter
- 5 lbs. flash-frozen scallops (need flash-frozen to produce seafood stock)
- 5 lbs. Icelandic haddock (cut into portions)
- 3 lbs. Maine shrimp
- 1 lb. Maine lobster
- 32-64 oz. Half & half
Instructions
- In an 8-quart aluminum pot, add onions, butter, and scallops.
- Cook over medium heat until the butter is melted.
- Add haddock, shrimp, and lobster, and bring to a boil. Cook time is about 20 minutes. "The key is fast and furious," says Laura.
- Remove from heat. Add 4 ounces of half & half for each serving or as desired.
Notes
Recipe may be adjusted for a smaller quantity.
