Mediterranean Squid Stew

From Frank's Kitchen: A Fish Share Success Story

One of the most rewarding parts of my work with Chatham Harvesters Cooperative is hearing directly from our Fish Share members about how our seafood is enriching their lives and kitchens.

Recently, Fish Share member Frank reached out with a note that perfectly captures what we strive for every day. He shared his heartfelt gratitude for the entire Chatham Harvesters team. Not only for providing what he called "the absolute best seafood on the East Coast (perhaps anywhere 😉)," but also for helping him better understand what seafood is seasonally available and inspiring him to try species he may not have otherwise considered.

What prompted Frank's message? Nantucket Sound squid.

After preparing what he described as "the most amazing squid stew," Frank felt compelled to write and thank us. Beyond enjoying an exceptional meal, he reflected on how the Fish Share has expanded his palate, introduced him to new seafood experiences, and deepened his appreciation for the seasonal rhythms of New England's fisheries.

Stories like Frank's remind us that our mission goes beyond delivering fresh, locally harvested seafood. At Chatham Harvesters Cooperative, we are committed to connecting people with the waters, fishermen, and sustainable fishing traditions of Cape Cod. Every share is an opportunity to discover a new species, learn a new recipe, and support a thriving local fishing community.

Inspired by Frank's delicious creation, we're sharing a version of his Mediterranean-style squid stew below. If you've never cooked squid at home, this recipe is the perfect place to start. Tender Nantucket Sound squid simmers gently with tomatoes, garlic, olives, and fragrant herbs, creating a rich, comforting dish that showcases one of New England's most abundant and underappreciated seafood treasures.

Thank you, Frank, for sharing your story, and thank you to all of our Fish Share members for joining us on this journey. And, of course, thank you to the fishermen and crew members whose hard work makes these memorable meals possible.

Mediterranean Squid Stew 

Ingredients

• Chatham Harvesters Squid: 1.5 lbs cleaned squid. sliced into 1/2-inch rings (tentacles halved)

• Tomatoes: 1 (28 oz) can whole peeled San Marzano tomatoes, crushed by hand

• Aromatics: 1/4 cup extra-virgin olive oil, 1 small diced yellow onion, 3 cloves minced garlic

• Liquid: 1/2 cup dry white wine (or sub extra seafood/chicken broth + 1 tbsp apple cider vinegar for fewer carbs)

• Flavor Boosters: 1/2 cup pitted Kalamata or black olives, 1 bay leaf, 1/2 tsp dried oregano

• Finishing: Zest of 1/2 lemon, fresh chopped parsley, sea salt, and black pepper

Directions

1. Sauté the aromatics: Heat your olive oil in a skillet over medium heat. Sauté the diced onion and garlic for 3-5 minutes until fragrant.

2. Deglaze: Add the white wine to the skillet, scraping up any browned bits, and let it simmer for 2 minutes.

3. Slow cook: Transfer the mixture to your slow cooker. Add the crushed tomatoes, bay leaf, oregano, and olives. If you don't have a slow cooker, use a heavy pot, and cook medium-low to low heat.

4. Add the squid: Stir in the calamari. Cover and cook on low for 3 to 4 hours (longer cook times won't make the squid rubbery in a stew).

5. Garnish & serve: Discard the bay leaf. Stir in the lemon zest and fresh parsley. Season with salt and pepper to taste