geddylee10002000
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Any fav recipes?
Seafood Stew
- Thread starter geddylee10002000
- Start date
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We're finishing up a pot of seafood chowder that I made earlier in the week. Yummy! You can use whatever seafood you like, but shrimp and or lobster shells really add to the stock. Our local market had a big seafood sale last weekend, so I used my favorites:
1 lobster tail (a whole lobster is better)
1# bay scallops
3/4# raw shrimp
3/4# cod
1/2# salmon
Dice all the raw seafood and refrigerate.
Start by making your own seafood stock (broth). I let it boil covered for about an hour.
2 quarts chicken stock
1 medium onion, halved
2 large carrots
2 stalks celery
peppercorns
bay leaves
shrimp peeling
Lobster shell (If using a whole lobster, remove the tail meat and add the tail shell and body to the stock pot, but pull the claws after about 10 minutes of boiling and eat them!)
Note on the seafood stock: If you have plenty of shrimp, fish or lobster heads, you can use water instead of chicken stock. If you want to cut the prep time and cheat, you can simply use chicken stock and add three or four heaping tablespoons of "Better Than Bullion" lobster base.
While the stock is boiling, sauté the following veggies in butter until just soft.
1/2 red pepper, diced
3 celery stalks, diced
1 large sweet onion, diced
3-4 carrots, diced
Place the cooked veggies in a bowl and set aside.
After the stock has boiled for about an hour, strain out the solids, discard them and return the liquid to the pot. Add about 3# of peeled diced potatoes and the sautéed veggies and simmer until the potatoes are done (takes about 10-15 minutes).
While the potatoes are cooking in the stock, make the roux.
Start by sautéing a medium diced onion with a little butter in the veggie pan. Add 1/2 stick of butter, three heaping tablespoons of flour and a teaspoon of cayenne pepper. Constantly stir for several minutes to cook the roux. Whisk in three cups of heavy cream (whipping cream) and cook until it thickens and the raw flour taste is gone.
Incorporate the roux/cream mixture into the stock pot, gently stir and add the seafood. Simmer for another 10 minutes and add salt and pepper to taste. I top each bowl with a little fresh chopped parsley and serve with a good crusty bread.
It's pretty rich and not the kind of thing you should eat on a regular basis, but oh man is it good!
1 lobster tail (a whole lobster is better)
1# bay scallops
3/4# raw shrimp
3/4# cod
1/2# salmon
Dice all the raw seafood and refrigerate.
Start by making your own seafood stock (broth). I let it boil covered for about an hour.
2 quarts chicken stock
1 medium onion, halved
2 large carrots
2 stalks celery
peppercorns
bay leaves
shrimp peeling
Lobster shell (If using a whole lobster, remove the tail meat and add the tail shell and body to the stock pot, but pull the claws after about 10 minutes of boiling and eat them!)
Note on the seafood stock: If you have plenty of shrimp, fish or lobster heads, you can use water instead of chicken stock. If you want to cut the prep time and cheat, you can simply use chicken stock and add three or four heaping tablespoons of "Better Than Bullion" lobster base.
While the stock is boiling, sauté the following veggies in butter until just soft.
1/2 red pepper, diced
3 celery stalks, diced
1 large sweet onion, diced
3-4 carrots, diced
Place the cooked veggies in a bowl and set aside.
After the stock has boiled for about an hour, strain out the solids, discard them and return the liquid to the pot. Add about 3# of peeled diced potatoes and the sautéed veggies and simmer until the potatoes are done (takes about 10-15 minutes).
While the potatoes are cooking in the stock, make the roux.
Start by sautéing a medium diced onion with a little butter in the veggie pan. Add 1/2 stick of butter, three heaping tablespoons of flour and a teaspoon of cayenne pepper. Constantly stir for several minutes to cook the roux. Whisk in three cups of heavy cream (whipping cream) and cook until it thickens and the raw flour taste is gone.
Incorporate the roux/cream mixture into the stock pot, gently stir and add the seafood. Simmer for another 10 minutes and add salt and pepper to taste. I top each bowl with a little fresh chopped parsley and serve with a good crusty bread.
It's pretty rich and not the kind of thing you should eat on a regular basis, but oh man is it good!
fat tom
Absent Comrade
Beaufort Stew,Frogmore Stew or just plain Low-Country Stew recipe made with crab boil, shrimp, corn,potatoes and smoked sausage. Talk about EASY! GOOD too!
Ingredients:
Fill a large kettle with enough water to cover all ingredients. Add crab boil and potatoes; boil for 10 to 15 minutes. Cut sausage into 2-inch lengths; add to water. Boil for 25 to 30 minutes. Break ears of corn in half; add to kettle; boil 10 minutes. Add shrimp; boil 5 more minutes. Drain and serve immediately with cocktail sauce and melted butter.
Serves 12. More like 4 around my place.
f.t.
Ingredients:
- 3 ounce pkg crab boil
- 3-4 lbs small potatoes
- 2 1/2 pounds smoked link sausage 1 or 2 flavors
- 12 ears fresh corn
- 3 to 4 lbs fresh shrimp unpeeled
Fill a large kettle with enough water to cover all ingredients. Add crab boil and potatoes; boil for 10 to 15 minutes. Cut sausage into 2-inch lengths; add to water. Boil for 25 to 30 minutes. Break ears of corn in half; add to kettle; boil 10 minutes. Add shrimp; boil 5 more minutes. Drain and serve immediately with cocktail sauce and melted butter.
Serves 12. More like 4 around my place.
f.t.
Last edited:
BobC357
Member
Jolene's Salmon Chowder - wonderful! *****
1 can of Pink Salmon (14.75 oz.)
2 small red potatoes
½ cup chopped onion
2 - 3 cloves chopped garlic
3 cups ½ & ½ (you can use all milk if you want, but the fatty stuff definitely tastes better.)
½ cup cold milk mixed well with ¼ cup flour
½ teaspoon salt
¼ teaspoon each: dried parsley, pepper, paprika (season the chowder to your taste.)
1. Chop the potatoes into small pieces. Boil them until they are done. Set aside.
2. Remove the bones and skin from the salmon. Throw them away. Save the juice and meat and set it aside. (The tiny hair-like bones will disolve in the soup.)
3. In a medium-sized saucepan and on medium heat: Fry onion in 3 Tablespoons vegetable oil until almost clear. Add garlic and fry a couple of minutes longer.
4. Add ½ & ½. When warm, add milk and flour mixture. Stir constantly to prevent lumps.* When it begins to boil, turn it way down. Do not keep boiling the soup. Add salmon, potatoes and spices. Heat everything through for about 5 minutes longer.
*If you like a thicker chowder, you can make and add a little more milk/flour mixture.
1 can of Pink Salmon (14.75 oz.)
2 small red potatoes
½ cup chopped onion
2 - 3 cloves chopped garlic
3 cups ½ & ½ (you can use all milk if you want, but the fatty stuff definitely tastes better.)
½ cup cold milk mixed well with ¼ cup flour
½ teaspoon salt
¼ teaspoon each: dried parsley, pepper, paprika (season the chowder to your taste.)
1. Chop the potatoes into small pieces. Boil them until they are done. Set aside.
2. Remove the bones and skin from the salmon. Throw them away. Save the juice and meat and set it aside. (The tiny hair-like bones will disolve in the soup.)
3. In a medium-sized saucepan and on medium heat: Fry onion in 3 Tablespoons vegetable oil until almost clear. Add garlic and fry a couple of minutes longer.
4. Add ½ & ½. When warm, add milk and flour mixture. Stir constantly to prevent lumps.* When it begins to boil, turn it way down. Do not keep boiling the soup. Add salmon, potatoes and spices. Heat everything through for about 5 minutes longer.
*If you like a thicker chowder, you can make and add a little more milk/flour mixture.
Ruger Nut
US Veteran
Look around on this site. You might find something you like.
Nola Cuisine | Celebrating the Food and Drink of New Orleans Louisiana!
Nola Cuisine | Celebrating the Food and Drink of New Orleans Louisiana!
duppie
Member
Not sure if you are into the spicy or exotic but on the off chance....I have recipe for a curry, coconut seafood stew/soup that is very popular with my friends and customers as well as a Vietnamese seafood and noodle soup recipe I've been making for years.
PM me if you're interested, I would post them but not sure how receptive the audience would be.
PM me if you're interested, I would post them but not sure how receptive the audience would be.
Ruger Nut
US Veteran
Beaufort Stew,Frogmore Stew or just plain Low-Country Stew recipe made with crab boil, shrimp, corn,potatoes and smoked sausage. Talk about EASY! GOOD too!
Ingredients:
Preparation:
- 3 ounce pkg crab boil
- 3-4 lbs small potatoes
- 2 1/2 pounds smoked link sausage 1 or 2 flavors
- 12 ears fresh corn
- 3 to 4 lbs fresh shrimp unpeeled
Fill a large kettle with enough water to cover all ingredients. Add crab boil and potatoes; boil for 10 to 15 minutes. Cut sausage into 2-inch lengths; add to water. Boil for 25 to 30 minutes. Break ears of corn in half; add to kettle; boil 10 minutes. Add shrimp; boil 5 more minutes. Drain and serve immediately with sauce and melted butter.
Serves 12. More like 4 around my place.
f.t.
That's similar to a Louisiana shrimp/crawfish boil, just worded and approached in a different way.
BlueOvalBandit
Member
That looks amazing.... I guess I need to go lobster fishing sometime before the season closes if I can.
My mother used to make a clam chowder that was real good, but honestly, it was more like bacon chowder with clams.
shouldazagged
Absent Comrade
I like spicy food. Here's a very simple fish stew I make:
1 15 oz. can Red Gold Diced Tomatoes With Green Chilis
2 3 oz. cans tomato sauce
1 medium onion, diced
1 green bell pepper, diced
3-4 cloves garlic, minced
A little dry white wine, maybe 2/3 c.
Generous splash of Worcestershire sauce (Lea & Perrins only!)
Dried oregano, basil and crushed red pepper flakes to taste
Diced country bacon (there's no such thing as too much)
2 frozen cod filets
Simmer everything but the fish till the flavors have developed and the pepper and onion are tender. Add a little water, not too much . Add the frozen filets, and when you can break them easily into bite-sized pieces, it's done. Serve over rice.
No reason you couldn't toss some shrimp into the stew for just a couple of minutes befor serving. I use the frozen fish for convenience, but you could certainly thaw it first.
This is real comfort food for me!
1 15 oz. can Red Gold Diced Tomatoes With Green Chilis
2 3 oz. cans tomato sauce
1 medium onion, diced
1 green bell pepper, diced
3-4 cloves garlic, minced
A little dry white wine, maybe 2/3 c.
Generous splash of Worcestershire sauce (Lea & Perrins only!)
Dried oregano, basil and crushed red pepper flakes to taste
Diced country bacon (there's no such thing as too much)
2 frozen cod filets
Simmer everything but the fish till the flavors have developed and the pepper and onion are tender. Add a little water, not too much . Add the frozen filets, and when you can break them easily into bite-sized pieces, it's done. Serve over rice.
No reason you couldn't toss some shrimp into the stew for just a couple of minutes befor serving. I use the frozen fish for convenience, but you could certainly thaw it first.
This is real comfort food for me!
Last edited:
mike from st pete
Member
My Two Favorites
Monk fish sliced thin dusted with flour, salt and peppered to taste sautéed in olive oil. remove from the pan and add chopped tomatoes, garlic, thyme, and a dash of chili powder. Once that is cooked down a bit throw the monk fish back in and some chopped onions and a generous splash of white wine. Heat thru keeping the onions on the firm side and serve on fresh croutons or rice.
The other is a dish that I love is; Grouper (but I would guess any firm fleshed white meat fish would do) in a spicy tomato bases sauce.
Take the fish filet with some lemon juice and set it in an oven proof glass pan and a bit of olive oil. To make the sauce chop some garlic, onion, tomato, black olives and saute them in olive oil with ground cloves, chili powder, coriander to taste. Pour the sauce over the fish and bake in a 350 degree oven until the fish is done about 20 minutes. Serve with a crusty French bread to soak up the sauce and a light red wine.
Monk fish sliced thin dusted with flour, salt and peppered to taste sautéed in olive oil. remove from the pan and add chopped tomatoes, garlic, thyme, and a dash of chili powder. Once that is cooked down a bit throw the monk fish back in and some chopped onions and a generous splash of white wine. Heat thru keeping the onions on the firm side and serve on fresh croutons or rice.
The other is a dish that I love is; Grouper (but I would guess any firm fleshed white meat fish would do) in a spicy tomato bases sauce.
Take the fish filet with some lemon juice and set it in an oven proof glass pan and a bit of olive oil. To make the sauce chop some garlic, onion, tomato, black olives and saute them in olive oil with ground cloves, chili powder, coriander to taste. Pour the sauce over the fish and bake in a 350 degree oven until the fish is done about 20 minutes. Serve with a crusty French bread to soak up the sauce and a light red wine.
Ruger Nut
US Veteran
Mike, have you ever been to "Cajun Cafe On The Bayou" on Park Blvd.? Very good cajun food there!
Are you going to the Crawfish Festival at Vinoy Park, in March? When I lived in FL I would go help my uncle from Gonzales,La., at his jambalaya & crawfish tent.
Alnamvet68
US Veteran
- Joined
- Dec 16, 2012
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Ruger Nut
US Veteran
Alnamvet68
US Veteran
- Joined
- Dec 16, 2012
- Messages
- 1,745
- Reaction score
- 1,087
Man, that looks delicious!
That is Spain's other famous dish; paella being #1, and this dish, zartzuela being #2. Recipe to be posted soon..
mike from st pete
Member
No I've never been but a long time ago there was a Cajun style place I loved on 4th street north of Gandy.
Ruger Nut
US Veteran
When I first moved to Tampa,FL I went to a Cuban restaurant for a Christmas party. The main dish was Paella. I thought it was like jambalaya, just made with yellow rice. After I picked out the octopus and mussels it was a very good dish.
Ruger Nut
US Veteran
I think you're talking about Crabby Bill's on Gandy Beach. I used to buy crawfish from there every now and then. It burned down a few years ago.
You really should check out Cajun Cafe On The Bayou down Park Blvd. That and Cafe NOLA.
I really have nothing to contribute here, as seafood is
anathema to me, but I did notice one thing when I was
thumbing through the threads... The Teco Manatee thread
was(at the time)listed right below this one & that kind of
startled me!
anathema to me, but I did notice one thing when I was
thumbing through the threads... The Teco Manatee thread
was(at the time)listed right below this one & that kind of
startled me!
