Salish Country Cookbook: Dulse-Shellfish-Quamash Stew

Ingredients

1 1/2 quarts fish stock

1 1/2 cups wet dulse seaweed

1 tablespoon coconut oil

1 onion, chopped

1/2 cup celerey, chopped

2 garlic cloves, minced

1 pound quamash, cubed (NOTE: Always harvest quamash bulbs when the plant is in flower, and only use plants with a blue flower. The white-flowered quamash, also known as “death quamash” is poisonous).

1 bay leaf

1/2 pound mussels

1/2 pound shrimp

1/2 pound clams

1/2 pound limpets (tan-su-wayish) and snails, pounded until tender

1/2 pound cockles

Handful pickleweed, torn into large pieces

Directions:

1. Prepare the fish stock using your preferred recipe (or use store bought!)
2. Melt the coconut oil in a skillet and sear the dulse. Set aside.
3. Bring stock to a boil. Add the onion, celery, garlic, quamash, and bay leaf. Reduce heat and summer until nearly tender, then add shellfish and dulse.
4. Cook for 10 minutes, or until the shellfish is cooked. They are cooked when their shells open. If any shells fail to open, remove them and throw them away.
5. Toss in the pickleweed for just a moment to heat through and serve.

This recipe is courtesy of our friends at Center for World Indigenous Studies from their Salish Country Cookbook. The Salish Country cookbook is a celebration of Salish knowledge and contrains recipes using Northwest native foods and medicines gathered from the land and Sea!