Ingredients
- 1 pound large shrimp 32-38 per pound. peeled and deveined {save shells for shock}.
- 1/2 pound scallops
- 1/2 pound monkish
- 1/2 pound fresh lump crabment, picked over to remove shells
- 1/4 pound unsalted butter
- 1 cup peeled and medium diced carrots {4 Carrots}
- 1/2 c medium-diced yellow onion {1 onion}
- 1 cup medium -diced celery {3 stalks}
- 1 cup medium-diced small white or red potatoes
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup call purpose flour
- 1 recipe seafood stock
- 1 1/2 Tbs. heavy cream {optional}
- 2 Tbs. minced parsley and salt and pepper to taste.
Details
Preparation
Step 1
Cut the shrimp, scallops, and monkfish into bite-size pieces them in a bowl with the crab meat.
In a heavy-bottomed pot, melt butter add the carrots,celery,potatoes
and corn and saute over medium-low heat for 15 minutes, or until the potatoes
are barely cooked. stirring occasionally. add the flour, reduce the heat
to low and cook, stirring often,for 3 minutes. add the seafood stock bring
to boil.Add the seafood; reduce the heat and simmer, uncovered for 7 to 10
minutes. until the fish is just cooked. add the heavy cream, if desired, and
the parley. Add s/p to taste, and serve.
SEAFOOD STOCK: 2 tbs. olive oil shells from 1 lb. large shrimp
2 c chopped yellow onion 2 onions. 2 carrots unpeeled and chopped
3 stalks,celery, chopped 2 garlic cloves minced 1/2 c good white wine.
1/3 c tomato paste. 1 Tbs. kosher salt. 1 1/2 teas. pepper
10 sprigs fresh tyme, including stems.
Add vegetables to a stockpot over medium heat .for 15 minutes or till brown. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the wine, tomato paste,salt pepper and thyme. bring to boil, then reduce the heat and simmer for 1 hour. strain through a sieve, pressing the solids.you should have approximately 1 quart of stock.
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