Sunday, April 25, 2010

[Another] Seafood Stew

First prepared April 15, 2008. 'Another' means one more seafood stew recipe, and also, for DrDaddy, one more try at a seafood stew.
2 T canola oil (or 4 T if salt pork is omitted)
2 oz lean salt pork, diced
2 ribs celery + leafy tops, sliced crosswise
1 leek, white part and tender green part, quartered and sliced crosswise

1/4 cup sliced shallots
2 carrots, peeled, quartered and sliced crosswise
1/2 medium yellow onion,
coarsely chopped
1/2 c, frozen sweet corn, thawed
1 c sweet red pepper, diced (or ancho chiles, soaked in warm water, drained well, and chopped)
2 medium russet potatoes (about two cups), peeled, cut into 1/4 inch dice
1/4 c flour

1 qt fish stock + chicken broth, as needed to cover
1 lb firm white fish filets (e.g., whiting, catfish, cod, or tilapia) brined and cut into bite size pieces
1/2 lb frozen raw medium shrimp, brined, shelled (reserve for stock) and cut into bite size pieces
1 c milk
1 c light cream
1/4 c minced parsley
sea salt and freshly-ground black pepper, to taste
2 T lemon juice
sliced green onions or chives, as garnish
Brine the fish and shrimp for 30 minutes in a quart of cold water + 1/4 c sugar and 1/4 c kosher salt. Drain in a colander and cover with ice  until ready to proceed. This treatment rinses, firms up and flavors the seafood. Prepare a stock by simmering shrimp shells, fish trimmings, vegetable trimmings, peppercorns, a bayleaf and sufficient water to yield a quart or soIn a large heavy pot, heat oil over medium-high and add chopped salt pork. Fry until crisp. Add the peppers, and fry until they begin to color. Add the corn, and continue frying until it heats through. Add celery, leeks, shallots, onions, and carrots. Cook about 6 minutes until tender and lightly browned. Stir in flour, and cook until the roux turns a light tan. Add potatoes, and cook until they are partly tender (test with a paring knife). Add the shrimp stock and additional chicken stock as needed and bring to a slow boil to thicken. When potatoes are tender, stir in the fish and shrimp. Add additional broth if needed to cover. Lower heat and simmer a few minutes. Stir in parsley, cream, milk, and lemon juice. Heat through gently. Season with salt and plenty of freshly ground pepper. Garnish each serving with green onions or chives. Serves 6 to 8 generously. Great with freshly-baked corn bread or dark pumpernickel.

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