Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (https://www.discusscooking.com/forums/)
-   Today's Menu (https://www.discusscooking.com/forums/f104/)
-   -   Special 4/30 - Fisherman's Stew (https://www.discusscooking.com/forums/f104/special-4-30-fishermans-stew-21866.html)

ironchef 04-30-2006 08:59 PM

Special 4/30 - Fisherman's Stew
 
1 Attachment(s)
Fisherman's Stew - Tristan Lobster Tail, Scallops, Shrimp, and Snapper
Lobster -Tomato Nage, Garlic-Herb Crostini, Saffron-Ginger Rice Pilaf

$34.00

grumblebee 05-01-2006 12:00 AM

Looks amazing, as always, IC... :smile:

I went out for supper tonight and had fisherman's stew along w/ herb pilaf and steamed veg - yum! Small world though, hey?

ironchef 05-01-2006 02:20 AM

Quote:

Originally Posted by grumblebee
Looks amazing, as always, IC... :smile:

I went out for supper tonight and had fisherman's stew along w/ herb pilaf and steamed veg - yum! Small world though, hey?

That is pretty ironic. What kinds of seafood did they have in their dish and what was the base of their stew?

grumblebee 05-01-2006 04:18 AM

It was a Basque-style tomatoey/garlicy base - really quite tasty. I think there was some sweet pepper in it as well... I could taste a hint of it but there were no solid pieces. (maybe they pureed some and added it?)

The seafoods in it were scallops, mussels, (chilean?) seabass and lobster claws and meat.

I had it at one of my favourite local seafood restaurants - Boyd's. They make some of the best seafood dishes I've ever had. It's where I first had bouillabaisse and fell in love with it! (this fisherman's stew was similar but without the saffron/wine broth and different seafoods)

ironchef 05-01-2006 02:42 PM

Quote:

Originally Posted by grumblebee
It was a Basque-style tomatoey/garlicy base - really quite tasty. I think there was some sweet pepper in it as well... I could taste a hint of it but there were no solid pieces. (maybe they pureed some and added it?)

That's definitely possible. That's how I infused the tomato in my "broth". I pureed San Marzano tomatoes then pressed it through a chinois lined with cheesecloth, and combined it with lobster stock, a sachet with thyme, garlic, bay leaves, coriander, and peppercorns; heavy cream, coconut milk, and various aromatics: leeks, mushroom scaps, onion, carrots, celery, and fennel.



luvs 05-01-2006 02:44 PM

great to me, ironchef!


All times are GMT -5. The time now is 03:13 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.