CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
Provided by Rob Levitt
Categories Soup/Stew Olive Sauté High Fiber Wheat/Gluten-Free Dinner Bass Clam Squid Healthy Potluck Bon Appétit
Number Of Ingredients 21
Steps:
- For salsa verde:
- Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cover and let stand at room temperature until ready to use, up to 2 hours.
- For seafood stew:
- Bring fish bones, skin, and head and 5 cups water to simmer in large saucepan over medium-high heat. Reduce heat to medium and simmer until broth is reduced to 4 cups, about 30 minutes; strain broth into bowl.
- Heat oil in heavy large pot over medium-low heat. Add onion, fennel, and garlic. Sauté until very soft but not brown, about 25 minutes. Mix in crushed red pepper; stir 1 minute. Add tomato paste and stir until beginning to darken, about 5 minutes. Add broth and olives and bring to simmer. Add all fish and seafood. Simmer uncovered until clams open and fish and squid are just opaque in center and tender, 6 to 8 minutes (discard any clams that do not open). Season seafood stew to taste with salt and pepper.
- Toast bread. Cut each slice in half. Place 2 bread halves in each of 4 shallow bowls. Ladle stew over bread, dividing equally. Drizzle stew with salsa verde. Serve, passing remaining bread and salsa verde separately.
STEAMED CLAMS WITH SALSA VERDE
Steps:
- In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
- With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
- Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
- Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.
SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON MARISCOS)
Steps:
- Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the chile pepper for the Salsa Criolla. Reserve the paste.
- Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat.
- In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve.
- To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla.
- When the rice is done, stir in the peas and serve with the Salsa Criolla on the side.
- Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste.
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
This seafood stew gets it's green sauce from tomatillos and fresh parsley. I've adjusted the traditional cooking method a bit to, hopefully, bring out the flavors of the seafood with less of a "fishy" taste. This is a Spanish version, rather than Mexican or Latin American so it uses fresh parsley. If you prefer, you can substitute fresh cilantro for some or all of the parsley.
Provided by threeovens
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook tomatillos in boiling water for about 3 minutes (they will change color), cool off in cold water for a couple of minutes, then chop in a food processor.
- Add onions and garlic to food processor and coarsely puree.
- Heat oil in a large saucepan and saute puree until onions are tender, about 5 minutes (I know this is hard to tell, but use your nose; the puree will smell strongly of onions, but once done, the aroma will be lessened).
- Stir in coconut milk, chicken stock, wine, and parsley; season with salt and pepper and hot sauce.
- Cover, and cook, stirring occasionally, 20 minutes.
- Meanwhile, heat 1 tablespoon butter in a skillet over medium high heat; add shrimp and saute until slightly seared, but not necessarily cooked through (will finish in the sauce), about 1 minute per side; set aside.
- Saute scallops until seared, about 2 minutes per side (will also finish in sauce); set aside.
- Wipe out skillet and add about 1/4 cup water and and lobster tails; cover and let steam about 3 minutes; snip in half, lengthwise, with kitchen shears, and set aside.
- Add clams to skillet, cover and cook clams, shaking occasionally, until one opens, then add mussels.
- Re-cover and cook, while shaking pan occasionally, until all shells open.
- Add seafood, including squid (calamari) to salsa verde and heat through, about 10 minutes.
- Serve with optional garnishes.
- ------------------------------------------OR---------------------------------------------.
- Once, salsa verde is finished simmering, pour it into an oven-safe covered casserole (a pretty one for serving).
- Add seafood, stir, cover, and bake at 325 degrees F until bubbly, about 30 minutes.
- Bring to the table in the casserole dish; pass optional garnishes.
Nutrition Facts : Calories 548.3, Fat 34.5, SaturatedFat 21.8, Cholesterol 146.5, Sodium 918.1, Carbohydrate 21.7, Fiber 1.9, Sugar 6, Protein 30.2
CLAMS WITH GREEN SAUCE (SALSA VERDE)
Use fresh littleneck clams, the smaller the better. This is a dish that cooks in minutes and goes very well with rice.
Provided by threeovens
Categories Low Cholesterol
Time 15m
Yield 24 clams, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over high heat. Add garlic and clams, then cook while stirring about 30 seconds until shells open. Add green onions and 1/2 cup of wine. Add clam juice and pepper flakes.
- Blend cornstarch with the remaining tablespoon of wine and stir into clams and sauce, stirring until thickened. Add a little salt, then sprinkle with parsley and stir.
Nutrition Facts : Calories 248.1, Fat 14.6, SaturatedFat 1.9, Cholesterol 29.6, Sodium 218, Carbohydrate 11.3, Fiber 0.5, Sugar 2, Protein 11.8
More about "clam and calamari seafood stew with salsa verde"
CALAMARI AND CLAM RECIPES (39) - SUPERCOOK
From supercook.com
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
From pinterest.com
CACCIUCCO – TUSCAN SEAFOOD STEW RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CLAMS IN SALSA VERDE - EAST AFTER NOON
From eastafternoon.com
SEAFOOD STEW WITH RICE AND SALSA CRIOLLA (ARROZ CON ...
From recipenet.org
CALAMARI W/ POTATOES AND SALSA VERDE - HAYDEN QUINN
From haydenquinn.com.au
STEAMED CLAMS WITH SALSA VERDE | RACHAEL RAY IN SEASON
From rachaelraymag.com
MARISCADA EN SALSA VERDE (SEAFOOD STEW IN GREEN SAUCE)
From worldbestcoconutrecipes.blogspot.com
CLAM OG CALAMARI SEAFOOD STEW MED SALSA VERDE
From thepoliticon.net
RECIPES - EDAMAM
From edamam.com
CALAMARI AND SEA BASS RECIPES (4) - SUPERCOOK
From supercook.com
CLAMS WITH GREEN SAUCE SALSA VERDE RECIPES
From tfrecipes.com
GRILLED CALAMARI WITH SALSA VERDE - APPETIZERS - NEW YORK ...
From nymag.com
KALA JA CALAMARI SEAFOOD STEW KANSSA SALSA VERDE
From thepoliticon.net
ROSBAKER FOOD – EAT WELL, SPEND LESS
From rosbakerfood.com
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE RECIPE ...
From fooddrinkrecipes.com
GRILLED SEAFOOD SALAD WITH THAI BASIL SALSA VERDE | RICARDO
From ricardocuisine.com
TASTECOOKING.COM
CLAM AND CALAMARI SEAFOOD STEW DENGAN SALSA VERDE
From thexlog.com
ITALIAN SEAFOOD STEW RECIPE - MARCO CANORA | FOOD & WINE
From foodandwine.com
CLAMS IN GREEN SAUCE (ALMEJAS EN SALSA VERDE)
From littleferrarokitchen.com
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE RECIPE ...
From eatyourbooks.com
EASIEST WAY TO PREPARE YUMMY SEAFOOD STEW WITH TOMATO AND ...
From jaen.web.id
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
From pinterest.com
CLAM RECIPES & MENU IDEAS – PAGE 5 - BON APPETIT
From bonappetit.com
"CLAM" IR "CALAMARI" JūROS GėRYBIų TROšKINYS SU SALSA VERDE
From thexlog.com
SALSA STEW - COOKEATSHARE
From cookeatshare.com
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE
From pinterest.co.uk
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE RECIPES
From tfrecipes.com
FOODCOMBO
MASA ASSASSIN: VILLA SAVERIOS TIJUANA- A TOUCH OF TUSCANY ...
From pinterest.com.au
CLAMS WITH SALSA VERDE | FOOD SAFARI RECIPES | SBS FOOD
From sbs.com.au
CLAM AND CALAMARI SEAFOOD STEW WITH SALSA VERDE RECIPE ...
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love