Seaside Chorizo and Shellfish Medley

1. Cook the potatoes

Place the baby potatoes in a medium saucepan, cover them with water, and add a generous pinch of kosher salt. Bring the water to a boil and cook the potatoes for 8-10 minutes until they are barely tender. Drain the potatoes and set them aside.

2. Sauté onions

In a large stockpot or Dutch oven, melt 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium-low heat. Once the butter has melted, add 2 cups of chopped yellow onion and sauté for 7-10 minutes until the onions are soft and translucent but not browned.

3. Add garlic and chorizo

Add 1 tablespoon of minced garlic and 4 ounces of sliced chorizo to the pot. Sauté for another 5-7 minutes, allowing the garlic to release its aroma and the chorizo to render some of its fat and flavor.

4. Infuse with tarragon

Stir in 1 tablespoon of minced fresh tarragon leaves, and let it cook for about a minute to infuse the mixture with its delicate anise flavor.

5. Add wine and reduce

Pour in 1.5 cups of dry white wine, such as Chablis or Pinot Grigio, and bring it to a simmer. Allow the wine to reduce by half, which will take about 5-7 minutes. This step is crucial as it concentrates the flavors, creating a rich base for the dish.

6. Add cream and potatoes

Next, add 1.5 cups of heavy cream to the pot, followed by the reserved potatoes, a pinch of kosher salt, and a few grinds of freshly ground black pepper. Let the mixture cook for 4-5 minutes until it begins to thicken slightly.

7. Add shellfish

Gently stir in the halved sea scallops, then add the clams and mussels to the pot. Cover the pot and let the shellfish simmer for 8-10 minutes, or until the shells have opened up.

8. Adjust seasoning and serve

Taste the mixture to adjust the seasoning if necessary, then ladle the medley into large shallow bowls. Sprinkle each serving generously with minced fresh parsley. Serve hot, accompanied by chunks of crusty baguette.