Monterey Seafood Stew Recipes

Steps:

• Dry bass, shrimp and scallops on paper towels.
• Cut bass in 1 inch squares.
• Pick over scallops to remove any bits of shell.
• Place in a deep bowl, add wine and marinate 4 hours in refrigerator.
• Cook onions, peppers, celery and garlic in oil until tender but not browned.
• Add bay leaves, basil and thyme.
• Cook a minute or two to blend flavors.
• Add tomatoes and salt and pepper to taste.
• Cook uncovered 15-20 minutes, stirring now and then.
• Add marinated fish along with wine.
• Cook uncovered 6-8 minutes, just until fish is done.
• Add lobster, crab and clams.
• Heat thoroughly.
• Can serve over rice.

Steps:

• Note: You will also need an 8 ounce rarebit dish and a larger dinner dish.
• Ladle 1 ounce of oil into heated sauté pan. Add minced garlic and cook for 10 seconds. Place 7 ounces of beef tips into pan and generously season with seasoning salt. After tips have cooked for 1 1/2 minutes, add vegetables. When vegetables are 50% done, add burgundy wine. Cook tips to medium doneness. If you're cooking beef tips medium-well or well done, do not add garlic until wine is added because garlic will burn.
• When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Do not drain.
• Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or oven. Carefully remove dish when cheese is completely melted.
• Serve rarebit on dinner dish. Garnish with a fist size piece of kale and a sprinkle of parsley and serve.