You'll want to dive right in to our fish stew. It's an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a succulent sleight of hand: king-oyster mushrooms are sliced into thick rounds to play the part of scallops. They are then seared in butter till golden brown and braised with fish and shrimp.

Martha Stewart Living, November 2020


Credit: David Malosh

Recipe Summary

35 mins
45 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.

  • When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.

  • Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.

  • Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.

  • Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.

Cook's Notes

King-oyster mushrooms mimic the look and texture of scallops when cut into rounds and seared and braised. Beech mushrooms, named after the trees they most commonly grow on, hail from East Asia and are often sold under their Japanese name, buna shimeji.