Shellfish Posole Stew With Blue Cornbread, Red Chile Butter

By á-174942

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion chopped
• 4 cups lobster stock
• 1 tablespoon pureed chipotle
• 2 tablespoons ancho puree
• 1/4 cup honey
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup olive oil
• 16 large shrimp shelled, deveined
• 16 large sea scallops
• 3 medium carrots scraped, and cut into 2" sticks
• 2 medium zucchini cut thin 2" sticks
• 2 1/2 cups canned posole rinsed, well drained
• 40 small clams scrubbed (such as manila or cockles)
• Cilantro sprigs
• Blue Cornbread, Red Chile Butter (see recipe)

Details

Servings 8

Preparation

Step 1

In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste.

In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.

This recipe yields 8 servings.