Seafood Stew

Seafood Stew

Recipes from the 2009 Inaugural Luncheon courtesy of Design Cuisine. 6 Maine lobsters 36 large shrimp 10 piece black cod 20 medium sea scallops 1/2 c. small diced carrots 1/2 c. small diced celery 1/2 c. small diced leek 1/2 c. small diced Idaho potato 1 tsp. kosher salt 1 tsp. ground white pepper or…

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Recipes from the 2009 Inaugural Luncheon courtesy of Design Cuisine.

6


Maine lobsters

36


large shrimp

10


piece black cod

20


medium sea scallops

1/2
c.

small diced carrots

1/2
c.

small diced celery

1/2
c.

small diced leek

1/2
c.

small diced Idaho potato

1
tsp.

kosher salt

1
tsp.

ground white pepper or black pepper

1/4
tsp.

ground nutmeg

1
c.

dry vermouth (can be made without)

1
qt.

heavy cream

10


pastry rounds

  1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod, and scallops last. After
    seafood is cooked, remove from water; reserve water and bring to boil.
  2. Cook all vegetables in liquid that was used for the seafood; remove vegetables when tender. Allow the liquid to continue to boil until only 1 quart of liquid remains. This will be the base for the sauce.
  3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half. Season with salt, white pepper, and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
  4. Cut Maine lobster, shrimp, and scallops into bite-size pieces.
  5. Preheat oven at 400 degrees F.
  6. Fold seafood and vegetables into cool sauce, being careful not to mix too much, as this will break up the seafood. Scoop mixture into terrines or oven-proof baking dish of your choice.
  7. Cover terrines with puff pastry rounds, brush them with egg wash, and bake them until golden brown, about 8 to 10 minutes. Allow to cool for 5 minutes before serving. You can cook this 2 to 3 hours ahead of time and keep warm at 150 degrees.

Shrimp

Michael Toland

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