Autumn Squid Stew, Hunter Style White Anchovy – Smoked Bacon Gremolata
Serves 4 as Main Course

Ingredients

2 Pounds Town Dock Calamari, rings and tentacles
8 Ounces Smoked bacon, small dice, divided use
½ Cup Leeks, white part only, cleaned, fine chop
2 Tablespoons Celery, fine chop
2 Tablespoons Shallot, fine chop
1 Teaspoon Parsley, fresh, chopped
1 Teaspoon Basil, fresh, chopped
1 Teaspoon Thyme, fresh, chopped
1 Cup White wine, dry
1 Cup Fish or shrimp stock
10 Each Garlic cloves, peeled
10 Each Sun or oven dried tomato filets, fine chop
20 Each Pearl onions, peeled, blanched for 3 minutes, chilled
20 Each Crimini mushrooms, medium size, quartered
1 Cup Butternut squash, diced about same size as pearl onions, blanched for 3 minutes, chilled
Salt and pepper to taste
8 Each White anchovy filets, salt packed, chopped
Cooked smoked bacon
Zest of one lemon
1 Tablespoon, Parsley, fresh, chopped
4 Tablespoons Panko bread crumbs, toasted

Method

• • Thoroughly rinse and dry squid using cloth towels, paper will stick.
  • Place a large pot with a lid over medium high heat. Add bacon, reduce heat to medium, and cook until crisp. Remove pot from heat; remove bacon with a slotted spoon to paper towels. Reserve 3 Tablespoons of bacon fat in the pot. Return the pot to heat source.
  • Add leeks, celery, shallot, parsley, basil and thyme. Cook for about 10 minutes but do not brown. Reduce heat if necessary.
  • Return heat to medium if necessary. Add the squid and cook for 2 minutes. Add wine, stock garlic and sun dried tomatoes. Bring barely to a simmer. Cover and place in a 300°oven for 45 minutes.
  • Combine anchovy filets, cooked bacon, lemon zest, parsley and panko in a small bowl. Set aside.
  • Remove pot from oven and remove lid. Place a colander over a catch pan. Pour squid into colander and drain. Pour the squid liquid back into the pot, bring to a slow boil, and reduce heat to a simmer.
  •  Add pearl onions, squash and mushrooms. Reduce the liquid to1 cup. Add squid and warm through.
  • Spoon the stew into warm soup bowls.
  • Garnish with Gremolata.
  • ENJOY!

  From the kitchen of Jamie Samford
  Vice President of Product Development, Winn Meat Company