Tag: seafood

  • Seafood Stew

    Seafood Stew

    Seafood Stew

    The feast of seven fishes is a traditional Italian American meal served on Christmas Eve. As the name implies, it’s seven courses featuring fish and seafood options. This seafood stew might not be as grand as the feast of seven fishes, but it certainly satisfies a craving for a rich, warming seafood meal. Plus, it can be on the table in just over half an hour. Now that’s something worth celebrating!

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    Seafood Stew

    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • ½ cup minced shallots diced
    • 4 large garlic cloves minced
    • ½ cup dry white wine or vermouth
    • 28 oz fire-roasted crushed tomatoes
    • 4 cups chicken or vegetable broth
    • 2 tsp dried thyme
    • 1 tsp crushed chili flakes
    • 1 tsp sea salt
    • ½ tsp coarse ground black pepper
    • ¾ pound mussels scrubbed
    • 1 pound shrimp peeled and deveined (tails on)
    • 1 pound cod fillet cubed
    • 1 lemon wedged (optional)
    • crusty bread

    Instructions

    • Heat olive oil in a large stock pot over medium heat. Add shallots and sauté for 2–3 minutes or until translucent. Stir in garlic and cook for 30 seconds.
    • Deglaze pan with white wine then add tomatoes, broth, thyme, chili flakes, sea salt, and pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Adjust seasoning to taste at this point.
    • Add mussels and shrimp and bring stew back to a gentle simmer. Cook for 1 minute then add cod. Continue to cook until shrimp is opaque, mussels are open (discard unopened ones), and the cod flakes.
    • Serve promptly with crusty bread and lemon wedges, if using.

    Recipe Provided by INFRA

  • Simply stunning seafood

    Simply stunning seafood

    Simply stunning seafood

    An ocean of opportunities

    Seafood’s variety and versatility presents us with an ocean of delicious opportunities in the kitchen. Try these recipes for simple, flavorful, and diverse preparations.

    Open-Faced Shrimp Sandwich

    The delicate flavor of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup small pink shrimp cooked and peeled
    • ¼ cup finely chopped celery
    • ¼ cup finely chopped green onion
    • ¼ cup finely sliced radish
    • ¼ teaspoon Dijon mustard
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon finely chopped chives
    • Pinch of salt
    • ¼ teaspoon ground pepper
    • 1 cup sunflower or pea shoots
    • 4 butter lettuce leaves
    • 4 slices of whole grain bread

    Method
     

    1. In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.
    2. Enjoy!

    Mussels with Tomato, Saffron, and Fennel

    Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ½ teaspoon saffron threads
    • ½ cup hot (not boiling) water
    • 1 tablespoon olive oil
    • 2 shallots finely sliced
    • 3 garlic cloves peeled and crushed
    • 1 fennel bulb finely sliced, fronds reserved
    • ¼ teaspoon salt
    • ½ cup white wine
    • ½ cup low-sodium vegetable stock
    • 1 14.5-ounce can no-salt-added diced tomatoes
    • 1 pound farmed mussles scrubbed, beards removed
    • 2 tablespoons chopped parsley
    • 1 or 2 lemon wedges for serving

    Method
     

    1. In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
    2. In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn heat up to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
    3. Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
    4. Enjoy!

    Poached Sablefish and Bok Choy

    For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 cups low-sodium vegetable stock
    • 1 teaspoon tamari
    • 2 tablespoons rice wine vinegar
    • ½ Thai chili finely sliced
    • 1 piece lemongrass cut into 2 inch pieces
    • 1 thumb-sized piece of gingerroot sliced into 5-6 pieces
    • 1 tablespoon sesame oil
    • 2 pieces baby bok choy quartered
    • 2 6-ounce pieces sablefish skin removed
    • 1 tablespoon finely sliced green onions

    Method
     

    1. In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
    2. In 10 inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
    3. With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
    4. Enjoy!

    Article courtesy of Alive Magazine

  • Seafood Gumbo with Christine Waltermyer

    Seafood Gumbo with Christine Waltermyer

    Seafood Gumbo

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    New Orleans Gumbo is an amazing fusion of cultures and flavors. While the roots of gumbo
    are African, the modern dish is a culmination of contributions from Native American,
    French, Spanish, and Caribbean cuisines. Enjoy!

    Seafood Gumbo

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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Seafood Gumbo Stock
    • 1-2 cups shrimp shells
    • 3 cups chopped vegetables (onion, celery, leeks, scallions, carrots, parsley, squash, etc.)
    • 3 sprigs fresh thyme
    • 2 cloves garlic
    • 2 dried bay leaves
    • 10 cups water
    Mild Creole Seasoning
    • 1 teaspoon salt
    • ¼ teaspoon white pepper
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    Gumbo
    • ½ cup ghee (clarified butter) divided (or tallow or bacon fat)
    • 2 cups frozen okra sliced and thawed
    • ½ cup all-purpose flour
    • 1 medium yellow onion chopped
    • 1 medium bell pepper seeded and chopped
    • 2 stalks celery chopped
    • 2 cloves garlic minced
    • 2 bay leaves
    • 1 pound sausage sliced
    • 5 sprigs fresh thyme
    • 1 tablespoon coconut aminos
    • Sea salt to taste
    • White or black pepper to taste
    • 2 pounds shrimp peeled, deveined, and rinsed
    • 4 cups cooked rice
    • 1-2 teaspoons filé powder
    • Fresh parsley to garnish

    Method
     

    Make the seafood gumbo stock
    1. In a large soup pot, place all of the seafood gumbo stock ingredients. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer for 30 minutes. Strain the stock through a large fine-mesh strainer. Set aside. If not using right away, the stock can be cooled and stored in a glass jar in the refrigerator for up to 3 days.
    Make the mild Creole seasoning
    1. In a small bowl, stir together all of the Mild Creole Seasoning ingredients until well combined.
    Fry the okra
    1. Heat 2 tablespoons of the ghee in a large skillet over medium heat. Add the okra and fry for a few minutes. Use a slotted spoon to transfer the okra to a paper towel-lined plate.
    Make the roux
    1. Whisk together the remaining ghee and the flour in a large soup pot over medium-low heat until for 25 minutes. Whisk constantly, until it turns a rich brown color. Watch closely, being careful not to burn the roux. Remove from the heat and continue whisking until it cools down.
    Cook the gumbo
    1. Place the soup pot containing the roux back on the stove. Add the onion, bell pepper, celery, and the mild creole seasoning. If you like more seasoning, feel free to increase the amount of spices used. Cook and stir for 5 minutes over medium heat, or until the onions have softened. Add the garlic and bay leaves.
    2. Increase the heat to medium-high heat. While whisking or stirring constantly, add the seafood gumbo stock, a few cups at a time. Add the okra, sausage, thyme, and coconut aminos. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Add more salt and pepper to taste. Stir in the shrimp. Cook for 10 more minutes. Stir in the filé powder.
    3. Ladle 2 cups of the hot gumbo into each bowl. Add one cup of rice in the center of each bowl. Enjoy!

    Notes

    Note: Cool any remaining gumbo by placing the soup pot in an ice bath, then transfer to a covered container and refrigerate immediately to prevent spoilage.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!