Seafood Essentials Fish Stew Base Recipes

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Steps:

• 1. PREP/PREPARE
• 2. When I make shrimp, I remove the shells and place them in a freezer bag for future use. In a recipe like this, I take them out of the freezer, wrap them in some cheesecloth, and place them in the liquid, while it is simmering. When finished, I remove them, and discard. It gives this sauce a nice seafood essence.
• 3. The seafood seasoning is important to giving this base its distinctive flavor. Old Bay is one that I like, but for this recipe I used a homemade seasoning: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-savory-seafood-seasoning.html
• 4. In the first steps, you add the butter and oil to a pot, and cook the onions, and shallots. If you want to give this base another level of flavor, do not use the butter and oil; instead, fry up some chopped bacon, then remove the bacon, and sauté the onions, and shallots in the bacon grease. When the fish stew is finished, sprinkle the bacon bits on top... So yummy.
• 5. Gather your Ingredients (mise en place).
• 6. Add the butter and grapeseed oil to a heavy-bottomed pot over medium heat.
• 7. When the foaming subsides, add the shallot, and onions, then, cook until the onions begin to soften, about 4 - 5 minutes.
• 8. Chef's Note: We do not want the onions, to burn, or even brown, just let them slowly cook in the butter and oil, until they soften, and give up some of their liquid.
• 9. Add the minced garlic and celery, then cook, about 60 seconds.
• 10. Add the remainder of the ingredients, except the ADDITIONAL INGREDIENTS, and bring up to a simmer.
• 11. If you are using the shrimp shells, tie them up in some cheesecloth and add to the simmering liquid.
• 12. While the broth is simmering add a pinch or two of salt and pepper, to taste.
• 13. Keep the pot at a light simmer, partially covered, and allow to cook, stirring occasionally, for 15 - 20 minutes.
• 14. At the end of the cooking process, remove the shrimp shells, if using, and bay leaves.
• 15. Chef's Note: For thinner soup, purée ingredients in a blender and return to pot. For chunkier soup, leave as-is and continue.
• 16. If you are making this base ahead of time, do not add the butter, or cilantro, but allow it to come to room temperature, then store it in the fridge for a day or two, or put it into containers, and store in the freezer for several months.
• 17. When you are ready to use the base, bring it up to a boil, and then lower to a simmer.
• 18. Cube the butter, and then add a few cubes at a time, and stir until melted, then add more cubes until all the butter is incorporated into the liquid.
• 19. Add the seafood (shrimp, scallops, white fish, etc.), and simmer until cooked through, about 15 minutes.
• 20. Add the lemon juice, and stir in the chopped cilantro.
• 21. PLATE/PRESENT
• 22. Ladle into bowls, and serve with some nice crusty bread. Enjoy.
• 23. Keep the faith, and keep cooking.

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.