TODAY   |  May 03, 2013

Yum! Try this scrumptious seafood stew

Chef Frank McMahon from Hank’s Seafood in Charleston, S.C., cooks up great comfort food stew; bouillabaisse, packed full of tasty seafood and vegetables.

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This content comes from Closed Captioning that was broadcast along with this program.

>>> one of the greatest delights about coming to charleston, south carolina is the food, and the seafood is out of this world.

>> there's a great place called hank's seafood restaurant. the executive chef is with us. frank mcmahon. can i tell you quickly i ate the best fried mashed potatoes from your restaurant that were buttery and delicious and mouth-watering.

>> i'll give you the recipe for that.

>> wow.

>> what are you whipping up today?

>> this is a classic seafood stew from marseille in france. we're going to do a little low country rendering. we've got the broth down, sweat vegetables, onions, carrots, celery, fennel and saffron is very important. i'm going to add the local seafood . and clams and wreck fish from the charleston bump. it's about 150 miles off the coast here and it's a delicious fish. similar to grouper. and we're going do dump it all right in there.

>> and the mussels.

>> and vegetable, tomato, leeks.

>> excuse me while i season it.

>> hoda's cooking.

>> and there we go.

>> you stir that up.

>> i'm going home , you got this.

>> and you cook it for how long?

>> just simmer it, you don't want to overcook the seafood , just until the mussels and the clams open up.

>> look at these beauties?

>> it's unbelievable.

>> that's what it's all about, it's about low-country seafood in its pure form.

>> and it's the sauces you add that run believable.

>> here we've got actually with the wreckfish again a low country seviche. we've got sweet potatoes , and pickled o ed okra, black cherry tomatoes.

>> and that's a yellowfin tuna . the tuna is the star there. and the two little tower chips that complement that well.

>> and what's the desserts?

>> creme brulee , and everyone's grandma's favorite, pecan pie . and the coup d' gras, the seafood castle.

>> and is that a mint julep ?

>> i knew you would spot that this is the holiday and it's --

>> named off mr. holiday, who is having back surgery. we wish him well.

>> we'll hear some beautiful singing