| This recipe is liked by 0 person(s). |
|
Fishmonger's Stew
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: 1 doz Littlenecks | |
| 1 lb | mussels |
| 1 lb | monkfish or other firm-fleshed white fish, in 1 inch cubes |
| 1 lb | scrod, flounder, or other white fleshed white fish, in 1 inch cubes |
| 3/4 lb | squid, in 1/2-inch rings, plus tentacles |
| 3/4 lb | bay or sea scallops, salt and pepper |
| 4 tbls | olive oil |
| 2 cups | medium-diced onions |
| 3 cups | medium-diced leeks, rinse of grit |
| 1/2 cup | diced canned tomatoes |
| 2 tps chopped fresh thyme | |
| 1 | bay leaf |
| Pinch | saffron, 1/8 tps |
| 4 Garlic cloves chopped 1 tps Paprika | |
| Pinch | red pepper flakes |
| 6 cups | fish stock, chicken broth, or water |
| 1 lb | Russet potatoes, peeled, in 1/2 slices |
| Garlic saffron sauce: | |
| 1 cup | crustless day old french bread, in 1/2 inch cubes |
| 2 or 3 cloves | garlic |
| Salt | |
| Pinch | saffron |
| 1/4 cup | olive oil |
| 1 tbs | fresh lemon juice |
| 2 tbs | chopped parsley |
Directions:
1) Soak the clams in cold water to remove grit, drain. Rinse and de-beard the
mussels. Put the monkfish, scrod, squid, and scallops in separate small bowls.Season fish with salt and pepper.
2) Heat the olive oil in Dutch oven over medium heat. Add the onions and leeks and cook until softened, 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season with salt and pepper, cook for 5 minutes, stirring occasionally.
3) Turn heat to high, add the fish stock or water, and bring to boil. Add the potatoes, and reduce heat to simmer, about 10 minutes. ( The stew may be prepared to this point up to 2 hours ahead
4) Finish stew by returning to heat at brisk simmer. Add the clams and cook until they open, 2-3 minutes. Add the mussels, monkfish, and scrod and simmer until the mussels open, 2-3 minutes. Add squid and scallops, cook 1 more minute. Turn off heat and stir in garlic saffron sauce.
Garlic-Saffron sauce:
1) Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron.
2) Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. keep the sauce at room temperature.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe