Seafood Stew
Seafood Stew
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups no salt added diced tomatoes with juice
- 1 cup chicken broth
- 4 ounces green bean cut into 1-inch pieces
- 1 potato cut into 1/4 inch cubes
- 4 ounces fish fresh your choice (snapper works best) cut into bite size pieces
- 6 ounces small shrimp (41-50 per pound) peeled and deveined
- 1 teaspoon corn starch mixed with cold water
Directions
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt pepper; cook for roughly 1 minute.
Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
Add corn starch and water stirring constantly until thickened just enough to coat the back of a spoon.
Recipe credit: Walter Coghlan
Seared Red Snapper with Roasted Chipotle Broth
Seared Red Snapper with Roasted Chipotle Broth
Ingredients
- 8 8-ounce snapper fillets with skin on
- Kosher salt
- Cracked black pepper
- Chipotle powder
- 6 ounces olive oil
- 2 ½ beef steak tomatoes, quartered
- 5 each whole peeled garlic
- 2 each whole peeled shallots
- ¼ teaspoon chipotle powder
- 1/8 teaspoon black pepper
- ¾ teaspoon of kosher salt
- 5 teaspoons tomato powder
- 1 quart water
- ¾ tablespoon sugar
- 1 ½ teaspoons chicken base
- 1 ¼ tablespoons modified food starch
- 1 ounce olive oil
- 16 sprigs of cilantro leaves
Directions
Cut the snapper fillets in half on bias. Season both sides with seasonings. Set aside. Place tomatoes, garlic, shallots and pepper in sauce pan. Sauté with olive oil until well caramelized. Add the water, salt, tomato powder, sugar and base. Simmer for 20 minutes. Add the food starch and cook for another 5 minutes. Remove and strain. Sear the snapper in saute pan on both sides until fish is cooked. Place 2 ounces of the broth on bottom of each bowl. Place 2 4-ounce pieces of fish in the broth. Garnish with cilantro.
Recipe adapted from Chef Andre Bienvenu, Joe’s Stone Crab, Florida chef, 2008 Great American Seafood Cookoff
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