This is a rather long recipe and best if begun a couple of days before you plan to serve it, but it’s well worth the effort. It is meant to be the entree, and all that’s needed to complete the meal is some good crusty bread (like a Panero Asiago Cheese baguette, sliced and lightly toasted,) and a simple salad.
INGREDIENTS: Approximate amounts. Use your own combinations of the fish/shellfish you like best.
THE DAY OF SERVING: (And remember, all the seafood will ‘shrink’ when cooked, so keep that in mind when you cut it all up. You want them to be ‘bite-sized pieces after cooking.)
1 dz. dry pack scallops–dry pack scallops are a must–not the frozen ones that have been ‘treated’. Trimmed and chopped into bite-size pieces
1 1/2 dozen raw shrimp, cleaned and sliced into thirds
3 or 4 tilapia filets trimmed and cut into bite-size pieces
1 lb. cod or scrod, trimmed and cut into bit-size pieces
a nice portion of Chilean Sea Bass (if your wallet can afford it—but what the heck, you only live once!)
TAKE all the trimmings and put into a large pot with about 1 1/2 cups water, or Kitchen Basics Seafood stock, simmer (don’t boil) for about a half hour. Strain and save to add to the finished soup. This is known as “Court Bouillon”.
ONE OR TWO DAYS BEFORE:
In a large skillet, melt 1 1/2 sticks unsalted butter.
Add 2 cups diced celery that has been trimmed, strings removed. 2 C diced onion, and 1 T finely minced garlic.
Sweat until slightly soft. Remove to a very large pot.
IN THE SAME SKILLET, add three or four slices bacon, chopped, a slice of ham, chopped, and about a half cup hot Italian sausage. Saute all together, and removed to the big pot along with 2 T of the grease.
TO THE POT, ADD:
1 box of Kitchen Basics Seafood Cooking Stock
1 large can Tomato Puree
2 or 3 cans chopped Mexican style tomatoes with jalopenas, including liquid
1 C dry white wine
1/2 bottle dark beer
3 T tomato paste
2 T Island Jerk Seasoning (I like the wet bottled kind rather than the dry spices)
About 4 inches Anchovy paste
1/4 C white Balsamic Vinegar
2 T Paul Prudhomme Seafood Magic
1/4 C Fresh chopped Italian parsley
2 T Fresh Thyme
1 C Frozen Baby corn–or fresh, if it’s in season
Salt and Pepper to taste
Now—if you like things ‘spicey’–AND I DO–I like to add a few shakes of SRIRACHA CHILI SAUCE–MY ‘GO-TO’ SPECIAL HOT SAUCE. If you can’t find it, then use some Tabasco sauce.
Mix all together and refrigeerate.
A HALF HOUR BEFORE SERVING:
Bring all the ingredients in the large pot to a boil, adding the reserved strained fish stock. (Court Bouillon)
Add all the fish/shell fish and immediately turn the burner to a lower temperature so the fish doesn’t boil. Cook thru until extremely hot, but NOT boiling!
Serve hot, in heated bowls, floating either croutons (recipe under ‘breads’) or sliced toasted baguetts over top if you wish, or pass them around in a basket for guests to choose.
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A friend, who grew up in Spain told me once he never tasted anything this good when he lived there. THE PENULTIMATE COMPLIMENT–MADE THE THREE DAY EFFORT MORE THAN WORTH WHILE! It’s also fun—if your guests rave about it—send them home with the recipe and a container of the left-overs. They’ll love you forever! (And chances are—they’re never going to go to all that effort–rather, they’ll just hope you will invite them again for the same dinner!)
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