Romesco Seafood Stew
SEAFOOD STEW
A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
- Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.
ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
- Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
- Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.
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- Add the peppers, tomatoes, garlic and onion to a baking sheet. Brush the vegetables with 2 tablespoons of the oil and roast until they are soft and slightly charred, about 25-30 minutes. When roasted, transfer from the oven.
- While the vegetables are roasting, place the dried chiles in a bowl and cover with hot water. Soak the chilies for 15-20 minutes until they are rehydrated. Remove the chilies from the water and blot with a paper towel. Place on a cutting board and open the chilies, scrape and discard the seeds. Puree the chilies in a mini-food processor or a blender. Add the puree to a small mesh sieve set over a dish and press with the back of a spoon, set the puree aside and discard the solids.
- Add 1 tablespoon of the olive oil to a small skillet set over low heat. Add the almonds and stir to brown, about 1 minute. Transfer the almonds to a small paper towel-lined plate. Add the bread to the skillet and brown it lightly on both sides, then transfer to the plate with the almonds.
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- Meanwhile, break the dried nora/ancho/Callifornia pepper open and remove the seeds. Break it into pieces and put it in a small bowl. Cover with boiling water and leave it to soak around 15min or more.
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