Fishmonger’s stew.

Started with fresh, unshucked oysters with mignonette. Don’t know how to shuck oysters? Me either but here’s a video that helped me conquer the pesky bivalve.

Followed this with a insalata verde …made by the herb vinaigrette; then we were on to the main course…Fishmonger’s stew. A whole potpourri of seafood from clams, to cod, to squid to muscles. Hearty, excellent and all tied together by the broth…fish stock with a tomato base.

Our wine: Prosecco with the oysters then a New Zealand Sauvignon Blanc…nice acidity for the mildly rich dish.

Ended with a double espresso affogato of salted caramel ice cream from Whidbey Island Ice Cream Co.