Seafood Stew With Shrimp And Lobster

SEAFOOD STEW

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SEAFOOD STEW WITH SHRIMP AND LOBSTER

Steps:

• Prepare the tomatoes, parsley, kale, onions and garlic as mentioned above. Set aside.
• Season shrimp with a little salt, pepper and juice of 1/2 lemon. Place in the fridge briefly.
• Boil four cups of water seasoned with bay leaf, one chopped garlic clove,dry minced ginger, salt and pepper.
• Add the lobster tails to the boiling water. Turn heat to medium-high; cover and let cook for three more minutes or until lobster shells turn bright pink. Remove the lobster from its broth and set aside to cool. Keep lobster broth to use later.
• Once cool enough to handle, cut lobster shell down the middle with a pair of kitchen scissors. Remove the lobster tails from their shells and chop into bite-size chunks.
• In a large pot, heat two tbsp of olive oil on medium-high heat. Saute the red onions with crushed red pepper flakes. To that, add the remaining chopped garlic. Toss together briefly then add the chopped tomatoes, salt, pepper and coriander.
• Add white wine and cook to reduce.
• Into the same pot, using a mesh colander, pour in lobster broth. Follow with the chicken broth and remaining lemon juice.
• Let broth come to a high simmer, then add the shrimp. One minute later, add chunks of cooked lobster.
• Now stir in fresh baby kale, chopped green onions, parsley leaves. Remove from heat.
• Let sit covered for five brief minutes.
• Divide into four serving bowls. Serve with French style bread. Enjoy!

MID-ATLANTIC SEAFOOD STEW

Steps:

• Combine tomatoes and red pepper in a blender; purée until smooth. Heat a large straight-sided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter.
• When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate.
• Heat remaining 1 tablespoon each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.
• Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.
• Meanwhile, season fish and shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits.

BOUILLABAISSE

Steps:

• Add saffron to sherry set aside.
• Cut fish into bite size pieces.
• Scrub clams and mussels.
• In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
• Add all liquids and seasonings including the saffron infused sherry.
• Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
• Serve hot in large bowls.
• Top with garnishes.
• Serve with crusty bread, and a tossed salad.

CIOPPINO

Steps:

• Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
• Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
• Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!