Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Seafood Medley Stew

Tuesday, September 29, 2009

{soups-salads-and-salad-dressings} Seafood Medley Stew

SEAFOOD MEDLEY STEW

1 piece of Cod, about 1 pound (or other firm fish)
1 pound small shrimp about 30 count, with shells
2/3 pound small bay scallops
1 pound mussels
1 medium onion (diced)
1 red pepper (diced)
1 jalapeño (diced)
3 pieces garlic (minced)
1 cup white wine
2 cups chicken stock
2 avocados cut into large cubes
2 lemons
1/2 cup fresh minced parsley (I prefer curly)
1/2 cup fresh minced cilantro
1/4 tablespoon dried rosemary (cut into fine pieces)
1/4 teaspoon cumin seed
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
2 tablespoons smoked paprika
1 teaspoon ground coriander
Salt and pepper to taste

Shell and devein the shrimp, reserving the shells. Clean beards from mussels if needed, rinse all seafood in cold water, sprinkle with a little salt, and return it to the refrigerator. In a large skillet, melt a couple of tablespoons of butter over medium-low heat and add your shrimp shells. Once they get good and fragrant add 1 tablespoon of the smoked paprika and stir continuously for about a minute. Turn the heat to medium and keep stirring just long enough for the pan to get a little hotter, then deglaze using the wine. Once all the good stuff is off the bottom and the wine is bubbling nicely, remove from heat and strain all of the liquid and discard the shrimp shells, while retaining the liquid for later. Wipe out the pan and return to medium low heat.

Melt a tablespoon of butter in the pan and add pinch of salt to start sweating the onions. Once they start to get just a little translucent on the edges, add the peppers and any seeds you plan to use. Toss in the bay leaf and stir frequently until all vegetables are tender. Turn heat up to medium and add the rest of the paprika and stir continuously for about a minute. Deglaze with the reserved shrimp/wine liquid, and then add the chicken stock along with the thyme, oregano, rosemary and coriander. Simmer and reduce by half.

Once reduced, add the parsley and the zest and juice of one lemon. Increase the heat to bring it to a boil. When liquid begins to boil, add the seafood, cover and reduce the heat to med-low. Cook for about five minutes, then uncover and remove from the heat. Zest and juice the remaining lemon into the pan, stir in the cilantro and the avocado right before serving.

http://palatepress.com/2009/09/wine-pairing-recipes-seafood-medley-stew/