SALT FISH FRICASSEE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet over high heat put 1/2 cup olive oil, add the onions garlic, and thyme. Allow the onions to cook for 6 minutes.
- Cut the salt fish into 1-inch pieces, and add them to the pot. Cook for 5 minutes, add the tomatoes, and the rest of the oil. Season with salt and pepper, to taste, and let simmer for 15 minutes more. Garnish with sliced scallions.
SEAFOOD FRICASSEE
Provided by Bryan Miller
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
- Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
- Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram
FRICASSEE OF SHELLFISH
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 14
Steps:
- In a small bowl, cream the butter with the garlic, 2 teaspoons of parsley, the shallot, 2 tablespoons of wine, 1 teaspoon of salt and pepper to taste. Set aside.
- Puree the tomatoes in a food processor. Pass through a fine sieve or fine screen of a food mill. There should be about 1 cup of liquid.
- Just before serving, bring 1 cup of water to a boil in a large stockpot. Add the mussels and clams, cover and steam until the shellfish open. Meanwhile, in a medium saucepan, bring the tomato liquid to a boil and add the heavy cream and remaining 2 tablespoons of wine. Simmer for 4 minutes. Whisk in the butter mixture.
- Turn the heat to low and warm the oysters in the sauce. Strain the shellfish cooking liquid and add 1 cup to the tomato mixture, discarding the rest. Divide the shellfish among 4 large bowls. Remove the oysters from the sauce and add them to the bowls.
- Stir the lemon juice into the sauce and season with salt and pepper. Pour the sauce over the shellfish and sprinkle the bowls with the remaining parsley. Serve immediately.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 7 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1822 milligrams, Sugar 8 grams, TransFat 0 grams
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