3rd February 2008

    Chilean Fish and Shrimp Stew

    Tonight I made another soup from Healthy Latin Cooking — this time, a mixed seafood chowder featuring shrimp, halibut, and cod.

    Lisa says:

    Now this is a broth-based soup I can get behind!

    Chris says:

    Huh? Why this one?

    Lisa says:

    It has so much other “stuff” in it — the potatoes, the carrots, 3 types of seafood… that actually fills me up.

    Chris says:

    Yeah, it’s filling, but I want this to be… creamier… more chowder-like. It tastes really good, but it could be thicker. Anyway, the recipe as listed calls for conger eel, but I couldn’t find it.

    Lisa says:

    That’s probably just as well, because if you made it with eel you wouldn’t find ME at the dinner table.

    Chris says:

    Oh come on, you’d try it…

    Lisa says:

    Maybe if you didn’t tell me what it was first.

    Chris says:

    So, remember when I said the store didn’t have it? Well…

    Lisa says:

    No! You’re kidding, right?

     

    Lisa says:

    Right?

    Chilean Fish and Shrimp Stew
    —————————–
    1 1/2 pounds mixed seafood (shrimp, halibut, etc.)
    3 cloves garlic, minced
    3 tablespoons lemon juice
    salt and ground pepper
    1 onion, finely chopped
    1 green bell pepper, finely chopped
    1 cup dry white wine
    1 lb potatoes, peeled and cut into large cubes
    2 large carrots, cut into 1/2″ slices
    1 bay leaf
    4 cups fish stock
    1/2 cup chopped cilantro

    Cut the fish into cubes and place in a 13″ x 9″ glass dish along with the shrimp. Add a third of the chopped garlic, the lemon juice, and salt and pepper. Cover and marinate in the refrigerator for 1 hour.
    Heat the oil in a saucepan over medium heat. Add the onions, remaining garlic, and the bell pepper and cook for 4-5 minutes until the onions become translucent, but not browned. Turn the heat to high, add the wine, and bring to a boil. Add the potatoes, carrots, bay leaf, and fish stock, and return to a boil. Reduce the heat and simmer for five minutes. Add the seafood, and simmer for 10 minutes or until the fish flakes easily. Stir in the cilantro and simmer for one minute. Remove the bay leaf, and add additional salt and pepper, if desired.

    4 Servings

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    posted in Healthy Latin Cooking, Main Dishes | 0 Comments

    26th January 2008

    Vietnamese Summer Rolls


    Jeremy and Autumn came over for dinner one night this week — Lisa made these fresh rolls, which filled us up much more than the tiny seafood salad I made. The peanut sauce was also really, really good.

    Chris says:

    Yay, I love these; we haven’t made them in a while…

    Lisa says:

    I’m glad I made as many as I did. That dinner you made was barely enough for one, let alone four!

    Autumn says:

    How’d you get the tofu to not get all mushy?

    Lisa says:

    Apparently the trick is to roll it in a bit of flour first. It works really well!

    Jeremy says:

    These are tasty, thanks!

    Chris says:

    Um, did the four of us just eat 17 of these things?

    Vietnamese Summer Rolls
    ———————–
    12 medium shrimp, peeled and deveined
    3 ounces rice noodles/sticks
    4 Ounces firm tofu
    1/4 cup flour
    1 tbsp oil
    16 round rice paper sheets
    1 medium carrot, peeled and julienned
    1/2 cucumber, peeled, seeded, and julienned
    1/4 cup fresh mint leaves
    1/4 cup fresh basil leaves, preferably Thai
    1/4 cup fresh cilantro leaves

    Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside. In a medium bowl, cover rice noodles with hot water by 2 inches; let soak for 15 minutes. Drain, and rinse under cold water. Set aside. Cut tofu into sticks, roll in flour and lightly fry in oil. Place on paper towel to drain.
    Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 1 piece of tofu over shrimp. Top with 1/4 cup assortment of rice noodles, carrots, cucumbers, mint, basil, and cilantro. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
    Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with peanut dipping sauce.

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    posted in Appetizers, Asian | 2 Comments

    6th January 2008

    Seafood Albondigas Soup


    Albondigas (meatball) Soup is a popular Mexican dish, but it’s quite a bit different when you make it with shrimp and bits of fish, as in this recipe from The Border Cookbook. It’s a bit lighter, and the albondigas are deliciously tender. Until the meatballs actually landed in the broth, I was convinced they were going to just dissolve in the broth, but they stayed whole and just a few minutes later, dinner was served.

    Lisa says:

    I agree with the writeup, but take issue with “dinner” — don’t you remember that these broth-based soups never make me full? ;)

    Chris says:

    You said you wanted something light…

    Lisa says:

    True. These meatballs rule, by the way.

    Chris says:

    Yeah, I really like them. I like recipes that are a little different, and this fits the bill. I like that it uses two different stocks — it’s not too “fishy” from just using seafood stock.

    Lisa says:

    The spice level is perfect, too. Yum! You should make this again, but as a first course.

    Seafood Albondigas Soup
    ———————–
    Albondigas:
    1/2 pound shrimp, peeled
    1/4 pound swordfish steak
    1/2 medium onion, minced
    2 small tomatillos, husked and minced
    2 tsp minced cilantro
    1 tsp adobo sauce from canned chipotles
    1/2 tsp ground coriander
    1/4 tsp salt
    1 egg
    1/4 cup masa harina

    Soup:
    1-2 tbsp extra virgin olive oil
    3 garlic cloves, minced
    4 small roma tomatoes, chopped
    1-2 canned chipotle peppers, minced
    3 cups seafood stock
    3 cups chicken stock

    Cilantro, for garnish

    Add the shrimp to a food processor and puree until it forms a paste. Add the fish, 1 tbsp of the minced onion, the tomatillos, cilantro, adobo sauce, coriander, salt, and egg to the mix. Pulse until the mixture is combined, but not pureed smooth. Add the masa harina to the mixture a tablespoon at a time until the mixture is a thick paste. Remove from the food processor and refrigerate.
    In a large pot, heat the oil over medium heat, then add the remaining onions and garlic. Stirring occasionally, cook the onions until they are soft, but before they start to brown. Stir in the tomatoes and chipotles, cover, and cook an additional five minutes. Add the chicken stock and seafood stock, lowering the heat to medium-low, and simmer for 10 minutes.
    While the soup is cooking, form the seafood mixture into small balls, 3/4″-1″ thick. When the soup is done simmering, add the balls to the soup and poach gently until cooked through, 2-3 minutes. Make sure the soup is at a true simmer and not a boil or the meatballs may fall apart.
    Ladle the soup into bowls and top with cilantro.

    Serves 4 as a first course

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    posted in Main Dishes, Mexican, The Border Cookbook | 3 Comments

    4th November 2007

    Shrimp Chiles Rellenos


    Tonight’s recipe comes from The Mushroom Lover’s Mushroom Cookbook. Roasted poblano peppers are stuffed with shrimp, portobello mushrooms, corn, onions, cheese, and cilantro. What to do for the guest who doesn’t enjoy mushrooms (or onions, or cilantro)? Just sub peas!

    Chris says:

    Wow, this is a really good recipe. I like that these aren’t the battered and fried variety. The filling is *really* good.

    Lisa says:

    I shouldn’t have eaten all those chips earlier. I was totally full after just one of these — but it’s so good I keep eating it!

    Abbie says:

    It’s the peas that really make this dish!

    Thad says:

    I’m digging through here and … hey, there’s some shrimp! Hey, there’s a little shroomy! It’s very good.

    Shrimp Chiles Rellenos
    ———————-
    8 oz medium shrimp, peeled and deveined
    1 tbsp vegetable oil
    1 tbsp unsalted butter
    1 medium onion, diced
    2 tsp minced garlic
    8 oz portobello mushrooms, cleaned and coarsley chopped
    1 cup fresh corn kernels
    8 oz queso fresco
    2 tbsp chopped cilantro
    2 tbsp lime juice
    8 large poblano peppers
    2 1/2 cups tomato sauce

    To Roast Peppers:
    Preheat the broiler, brush the peppers lightly with olive oil, and place them in a low-sided pan. Broil, turning the peppers as the skin blackens, for 12 minutes. Transfer the peppers to a bowl and cover with plastic wrap as they cool. When at room temperature, cut a slit lengthwise in each pepper, and scoop out the seeds and membranes. Turn the peppers over and remove the skin, which should scrape off easily.

    Cut the shrimp crosswise into thirds. Set aside.
    Heat the oil and the butter in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, or until the onion is softened. Stir in the mushrooms. Cover the skillet and cook until the mushrooms begin to give off liquid, about 2 minutes. Uncover the skillet, increase the heat to high, and cook, stirring, until the liquid is evaporated and the mushrooms are slightly browned, about 3 minutes. Add the shrimp and toss until they turn bright pink and firm, about 3 minutes. Transfer to a bowl and set aside.
    Stir the corn, half the queso fresco, the cilantro, and lime juice into the mushroom mixture. Divide the filling among the chilies, filling them completely. Close the chilies so the slits are barely visible. Pour half the tomato sauce over the bottom of an 8 inch square baking dish in which the chilies fit snugly. Pour the remaining sauce over.
    Sprinkle the remaining queso fresco over the chilies. Bake in a 350F oven until the sauce in the center of the dish is bubbling and the cheese is golden brown, about 45 minutes. Let stand 5 minutes before serving.

    4 Servings

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    posted in Main Dishes, The Mushroom Lover's Cookbook | 3 Comments

    25th October 2007

    Mediterranean Swordfish Cioppino

    Tonight I made a cioppino from Great Bowls of Fire. I love the combination of the swordfish and the shrimp in the tomato and fish-stock based broth. The recipe calls for a quarter cup of dry red wine — the one we used was so dark it almost gave the broth a purplish hue!

    Chris says:

    I loves me some cioppino! This is one of those GBOF recipes that you don’t really notice the heat.

    Lisa says:

    It tastes really good. Hmm, did you butterfly the shrimp?

    Chris says:

    Yeah, why?

    Lisa says:

    Makes it look like calamari or body parts or something.

    Chris says:

    Well that sounds appetizing; let’s eat!

    Mediterranean Swordfish Cioppino
    ——————————–
    1 tbsp canola oil
    1 medium yellow onion, diced
    1 green bell pepper, seeded and diced
    4 cloves garlic, minced
    2 serrano peppers, seeded and minced
    3 cups fish stock
    1 14 oz can stewed tomatoes
    1/4 dry red wine
    2 tsp dried oregano
    1 tsp dried basil
    1/2 tsp black pepper
    1/2 tsp salt
    3/4 lb swordfish steak, cubed
    1/2 lb medium shrimp, peeled and deveined
    1/4 tomato paste
    1/4 cup parsley

    Heat the oil over medium high heat in a large saucepan. Add the onion, bell pepper, garlic, and serranos and cook for 5 minutes, stirring frequently. Add the fish stock, stewed tomatoes, wine, oregano, basil, pepper, and salt and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally.
    Add the swordfish and shrimp and return to a simmer. Cook for 15 minutes over medium heat, stirring occasionally. Stir in the tomato paste and parsley and cook for 5 minutes more.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes, Mediterranean | 1 Comment


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