ironchef
Executive Chef
There are lots of different recipes for this. I like that at its very essence, the dish is a simple, peasant-style meal. Despite this, it's a dish that can be turned into one that's upscale because of the seafood that's in it. In restaurants, it's a good way to move some of the extra seafood inventory. I had to move some scallops and clams, and we had some extra fish leftover from a banquet the night before, so all of that turned into tonight's special. The flavors were basically French-Mediterranean, with my interpretation of this dish. Plus, season four of Top Chef starts so I felt inspired to foam something.
"Fisherman's Stew"
Pan Seared Mahimahi and Atlantic Diver Scallops, Keahole Lobster, Manila Clams, Spicy Tomato and Bacon Ragout, Sourdough Crostini, Garlic Aioli, Micro Basil, Saffron Foam
"Fisherman's Stew"
Pan Seared Mahimahi and Atlantic Diver Scallops, Keahole Lobster, Manila Clams, Spicy Tomato and Bacon Ragout, Sourdough Crostini, Garlic Aioli, Micro Basil, Saffron Foam