Seafood stew

Discussion in 'Geek Recipes' started by <pRo>ToSs, May 18, 2020.

  1. <pRo>ToSs

    <pRo>ToSs Member

    Joined:
    Sep 22, 2003
    Messages:
    3,546
    Location:
    SING
    Wish I'd taken photos but was super hungry!

    Recipe:

    Ingredients

    800g San Marzano tomatoes (canned & peeled)
    1.5 litres Vegetable stock
    1 cup White wine for deglazing
    2 large White onions
    4 cloves of Garlic
    5 dried Bay Leaves
    lots of Parsley and Thyme
    Kosher salt and pepper to taste
    2x big red chillis
    Lots of seafood (I used King Prawns, Lobster, Crab)
    Some lemon

    Procedure

    1. Finely chop the onion, garlic and chilli and throw them into a stock pot with a couple of glugs of olive oil. Sweat them till onions are translucent (but not brown) on medium heat.
    2. In a seperate pan, bring the vegetable stock up to a hot temperature but not boiling.
    3. Throw in the sea food (shells and all), and dried bay leaves into the onions, and let them all cook so the food is the right color.
    4. When it starts to smell nice, throw in the white wine. Keep stirring to get all the frond off the bottom of the pot and incorporated into the wine.
    5. When the alcohol has evaporated, add the vegetable stock.
    6. Then, add in the tomatoes, and fine chop the parsley and thyme to add to the stew.
    7. Turn down the heat to low, and let it cook for an hour or two - until the acidic taste from the tomato dies down.
    8. Add salt and pepper to taste.
     
    KANNIS and guy.incogneto like this.
  2. KANNIS

    KANNIS Member

    Joined:
    Dec 19, 2003
    Messages:
    9,819
    Location:
    Sydney
    I do a similar stew but throw some small cut potatoes, Chorizo and cream. Bloody delicious.
    Every time I have this, I take a big snooze after it...lol
     
    Last edited: May 18, 2020
    <pRo>ToSs likes this.

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