Spicy Fish Stew With Vegetable Salad
Chef Ryan Adams
Culinary Adventures
Ingredients:
1 ea Lobster Claw and Knuckle in Shell
2 ea U-15 Shrimp-peeled and de-veined
5 ea Mussels-cleaned
5 ea Manila Clams
6 oz Fresh Fish (Ahi and Seabass)-cut in 2 oz pieces
2 ea U-10/20 Scallops
12 oz Spicy Lobster Broth
1 T Garlic-minced
1 T Lemon Grass-Sliced 1/4”
1 T Ginger–Sliced 1/8”
2 ea Fresno Chiles-Slice 1/8” thick
2 T Cilantro Leaves
1/2 C Vegetable Salad prepared (see below)
1 oz Lime Vinaigrette prepared (see below)
1 T Oil Olive/Canola Blend
Heat a medium sauté pan over high heat, when hot add the oil, mussels, clams, shrimp, lobster, and garlic. Sauté 1 minute and then add the broth, lemongrass, ginger, chilies and cook 2 minutes. Add fish scrap and scallops, and bring to a boil. Cover, reduce heat to simmer. Cook 4 minutes more. Then add the cilantro and toss. Pour contents of pan into a large deep bowl. Arrange mussels and clams around evenly spaced, with other garnish in center of bowl. Next combine the lime vinaigrette and Vegetable Salad in a small metal bowl and toss to coat evenly, when complete pile the salad atop the stew and serve.
Spicy Lobster Broth
Yield: 1.5 Gallons
Ingredients:
1 1/2 gals Lobster Stock-prepared (cold) (see below)
1 C Orange Juice-fresh squeezed
3 T Thai Red Curry Paste
3 oz Ginger-Sliced 1/4”
1 t Corriander Seeds
6 ea Fresno Chiles-Sliced 1/4”
2 ea Serrano Chiles-Sliced 1/4”
1/4 C Kaffir Lime Leaves
1/4 C Lemon Grass-Sliced 1/4”
1/2 t Kosher Salt
1 T Fish Sauce
In a large stainless steel stock pot combine all of the ingredients and bring to a boil over high heat. Once boiled, reduce heat to low and simmer for 20 minutes. Strain through a medium strainer into a large plastic bucket and chill rapidly. When cooled cover, label and refrigerate.
Note: Can be frozen up to 1 month.
Lime Vinaigrette
Yield: 3 1/2 cups
Ingredients:
1/4 C Shallot-minced
2 C Fresh Lime Juice
1/4 C Rice Wine Vinegar
2 C Olive Oil, 10/90 Blend
1/2 t Fresh Cracked Black pepper
1 t Salt
1/2 T Light Brown Sugar
Place the lime juice into a small stainless pot and simmer over low heat until reduced by half. In a medium metal mixing bowl combine the lime juice, rice vinegar, shallots, oil, pepper, salt and sugar, and whisk to combine evenly. Once complete transfer to a plastic container, cover, label and store until needed.
Vegetable Salad
Ingredients:
1 ea Red Onions-peeled & julienne 1/8”
1 C Carrots-Peeled and julienne 1/8”X3”
1 C Leeks-julienne 1/8”X3”
1 C Celery Hearts-shaved with a peeler
1 C Green Onions-Sliced
2 ea Red Bell Pepper-julienne 1/8”X3”
3 ea Heart of Palm-julienne 1/8”X3”
In a medium metal mixing bowl combine all of the above ingredients and toss to combine evenly. Once complete, transfer contents into a plastic container, cover, label and store until use.