Moroccan Pesto Rockfish With Clam And Chorizo Sauce Food

MOROCCAN KOFTE AND CHORIZO STEW

Steps:

• Mix the lamb, onion, chilli, spices and the chopped coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut.
• Fry the meatballs and chorizo in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then add the harissa and cook for a minute. Add the tomatoes, chicken stock and cinnamon then simmer for 15 minutes. Add back the meatballs and chorizo and simmer for another 20 minutes, until cooked. Stir through the rest of the coriander to finish.

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE

Steps:

• Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
• Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
• Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.

MOROCCAN PESTO ROCKFISH WITH CLAM AND CHORIZO SAUCE

Steps:

• For the Pesto:.
• Mortar and Pestle Method:.
• Place the parsley, cilantro, garlic, cumin, lemon juice, and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle. Add the remaining olive oil. Slather mixture on the fish and refrigerate for up to 2 hours.
• Food Processor Method:.
• Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon of the olive oil in the bowl of a food processor. Pulse until mixture forms a paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to mix well. Slather on the fish and refrigerate for up to 2 hours.
• For the Sauce:.
• In a large pot or saute pan, heat olive oil. Add shallots and garlic and cook on low heat for 1 minute. Add sausage and cook through. Add tomatoes, clams, and wine. Cook until clams open. (Discard any that don't open.) Season to taste with salt, pepper and lemon juice.
• For the fish:.
• Heat a scant 1/4 inch of good olive oil in a large saute pan. Remove the rockfish fillets from the refrigerator and saute approximately 4-5 minutes per side, depending on the thickness of the fillet (Fish should be cooked through until opaque and flaky for best flavor).
• To serve, place the cooked fillets on a platter, and place the clams around them. Spoon the sauce over the fish and garnish with green onion slivers.
• Note: To toast cumin seeds, heat oven to 400 degrees F. Spread seeds on a baking sheet and cook until fragrant, about 3 to 4 minutes.

CHORIZO AND PESTO BAKE

Steps:

• Pre-heat oven to 200 degrees (Gas Mark 6). On a medium heat either use a flameproof casserole dish or a saute dish (then transfer to an oven proof dish)
• Put a little oil to the pan, then add the chopped onions.
• Add the Chorizo, and heat through until the oils come out, then add the Pesto and stir.
• To this add the rice and stir through coating in all the oils. If you are not using an flameproof casserole dish transfer the mixture to an oven proof dish.
• Pour the stock over the mixture and cover with lid/kitchen foil and place in oven for about 30-40 minutes, until all the liquid has been soaked up.