Spicy Fish Stew With Vegetable Salad

Spicy Fish Stew With Vegetable Salad

Recipe type: Salads Yield: Prep time: mins Cook time: mins Total time: 0 mins

Spicy Fish Stew With Vegetable Salad taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

1. Spicy Fish Stew With Vegetable Salad Chef Ryan Adams Culinary Adventures,

   Now Chef/owner Three Seventy Common Kitchen + Drink in Laguna

   1 Lobster Claw and Knuckle in Shell

   2 U-15 Shrimp-peeled and de-veined

   5 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
   

   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 Fresno Chiles-Sliced 1/4”

   2 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
   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

   1 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.

Published on October 15, 2008 by Teri Williams