Stew | Alaskan Harvest Seafood Blog

Spring Seafood Stew

With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.

You will need:

olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
3/4 pound medium shrimp, peeled and deveined
3/4 pound large sea scallops, cut in half horizontally
2 T chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 T fresh tarragon, minced
1 tsp grated lemon rind
1/2 t salt
lots of freshly cracked black pepper
ground chili pepper to taste

1. Heat the oil over medium in a large, heavy stock pot. Add the leek and garlic and cook until tender.

2. Add the wine and broth, and bring the mixture to a simmer. Stir in the shrimp and scallops, and bring quickly to a boil. Immediately reduce heat, and simmer for around 3 minutes, or until shrimp are done.

3. Remove the shrimp and scallops from the pot using a slotted spoon, and keep them warm on the side. Bring the broth mixture to a boil again, and allow to cook for 4 minutes. Reduce the heat to low, and add the butter, stirring constantly with a wire whisk until the butter is melted and a satiny sheen appears on the surface of the soup.

4. Stir in the chopped tomatoes and remaining ingredients. Taste and adjust the seasonings.

5. Divide the seafood among 4 bowls, and cover with broth. Serve immediately.

This goes beautifully with light, crusty French bread and a glass of rose; try serving it with a plate of steamed, chilled crudite: fresh asparagus, green beans, spring carrots and broccoli, with a small side of garlic aioli.

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Brazilian Fish Stew

Filed under: Black Cod Recipes, Halibut Recipes, Rockfish Recipes, Salmon Recipes, Seafood Recipes — Tags: Brazilian food, Cod, cod recipe, fish recipe, fish stew, Halibut, Halibut Recipe, recipe, Seafood, stew —

This is a rich, earthy dish that originates in the Bahia region of Brazil. Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is also excellent, as is grouper. The original recipe calls for leaving the skins on the fillets, which creates a fishier-tasting stew. This recipe recommends skinless, boneless fillets; they will break apart during the cooking process. Serves 6 accompanied by rice - a robust and warming meal for autumn or winter evenings.

You will need:

6 six-ounce fillets of halibut, cod or grouper
2 handfuls of fresh cilantro
2 limes, juiced
1 bulb of garlic, peeled (6 or 8 cloves)
3 medium onions, 2 chopped, 1 thinly sliced
1 thirteen-ounce can of coconut milk
olive oil
3 or 4 ripe plum tomatoes, coarsely chopped
salt and pepper
fresh chilies, minced or ground (optional)

1. Marinate the fish: chop up 1/3 of the cilantro and mix it with the lime juice, salt, and garlic in a medium-sized bowl. Rinse the fillets in cold water and add them to the marinade, making sure they are all well coated. Set the bowl aside at room temperature for 20-30 minutes while you prepare the stew.

2. Combine the chopped onion and the coconut milk in a blender or food processor, and pulse to a puree. Set this mixture aside.

3. Heat a healthy splash of olive oil in a heavy, deep pan. When the oil is hot, add the tomatoes and half of the remaining cilantro and cook until the tomatoes soften and begin to turn to sauce.

4. Add the coconut-onion puree to the tomatoes, along with salt and pepper to taste. For a spicier, more warming stew, add a few minced chilies. Bring the entire mixture to a boil, then reduce the heat and let it thicken.

5. When the stew has reached a nice consistency, take the fillets out of the marinade one by one and nestle them into the stew. Pour the remaining marinade over the top, along with the rest of the cilantro. Allow the stew to boil again, and then reduce the heat once more and let it thicken. Cook 15-20 minutes, or until the fish is fully cooked through; spoon the sauce over the fish throughout the cooking process.

6. Near the end of the process, add the sliced onion to the top. The stew can be garnished with more fresh cilantro or tomato slices; flavored oils also make a nice touch. Adjust the seasonings and serve.