"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-20-2008, 04:48 PM   #1
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Seafood Stew

Seafood Stew

Ingredients
3 tablespoons butter or margarine
1 large yellow onion, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 (28 ounce) cans whole tomatoes, undrained and lightly pureed in food processor
1 1/2 cups chicken stock
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt, to taste
fresh ground pepper, to taste
1 cup chopped fresh parsley
1 lb scallops or white fleshed fish filets, cut into bite size pieces (can use 1/2 lb. each)
1 lb large shrimp, peeled and deveined
1 1/2 lbs fresh clams, in shells well scrubbed

Melt butter in a large pan

Add in the onions and garlic; stir/saute for 5 minutes or until tender.

Add in the flour; stir until bubbly.

Add in tomatoes, broth, wine, seasonings, and parsley; simmer 5 minutes.

Bake, uncovered, in a 400 oven for 30 minutes.

Add in scallops/fish, and bake, covered, for 10 minutes.

Add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.

Discard any clams that do no open up.

__________________

__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 08-20-2008, 05:30 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks for posting your recipe.
Have you ever tried freezing this, miniman?
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-20-2008, 05:47 PM   #3
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
This is the first time I've cooked it and most of it has gone. I would have thought you could. I would probably freeze the veloute and take enough out for the meal and add a little seafood to it when re heating.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 08-21-2008, 05:36 AM   #4
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Pacanis - just to say - you could add just about any sea food into this - I had king prawns and clams and the trimmings from the salmon. We also cooked the sauce very slowly on the stove top rather than putting it in the oven. It does need that simmering time - takes the acidity right away and really marries the flavour well. I also addedd a lot more basil in.

Neil said you could use the sauce as an add on sauce to cooked seafood or even as a soup in its own right.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 08-21-2008, 06:49 AM   #5
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I was wondering why you couldn't just keep it simmering on the stovetop.... Apparently you were, too
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-21-2008, 09:02 AM   #6
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Oh my goodness.
That sounds so goooood.
I wonder..can you cut the recipe in half. Way too much for Paul and I.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 08-21-2008, 09:16 AM   #7
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That's my dilemma pds, I would need to freeze it or cut it down some, and if I'm thinking right, I thought I remember reading somewhere that you just can't "halve" ingredients and keep the flavor the same, or have the dish come out as intended.
It's that whole, stick to the recipe for your first time thing
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 08-21-2008, 09:18 AM   #8
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
LOL...I've never followed a recipe in my life... I guess I could start...
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 08-21-2008, 12:14 PM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by pdswife View Post
Oh my goodness.
That sounds so goooood.
I wonder..can you cut the recipe in half. Way too much for Paul and I.
Sure, you can cut the recipe in half but do you really want to cut all that shrimp in half - - - and the mussels would be a real pain!

I think the problem with halving and doubling comes in with baking type recipes versus cooking something like this. Halving would be no problem here. Just let us know what you did with the other half of that shrimp!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-21-2008, 12:33 PM   #10
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
As I said earlier - the sauce part is great and very versatile. You could halve it and just add what you want or cook the whole lot and freeze portions for later. Neil said when they make it in the resturant, they make up a huge batch and store it in the fridge, then heat up portions as needed.
__________________

__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.