7 SEAS SOUP
Steps:
- For the sauce, cook garlic in a heavy skillet over medium heat, turning, until soft and slightly blackened, about 4 minutes. Let cool; peel. Using the same skillet, toast the chilies 1 or 2 at a time, flattening and pressing down on each with a spatula for a few seconds; turn, press again. Cover toasted chilies with hot water; let stand, stirring occasionally, until softened, about 30 minutes. Drain; discard water. Put chilies, garlic, water, oregano, pepper and cumin in a food processor or blender. Blend to a puree, adding more water if necessary. Press through a medium-mesh strainer into a bowl. Discard remaining solids. Heat the oil in a heavy large pot over medium-high heat. Add the puree; cook, stirring, until reduced to a thick paste, about 5 minutes. For the soup, add the broth and epazote to the guajillo sauce; simmer 45 minutes over medium heat, stirring occasionally. Taste; season with salt. Add sugar if necessary. Add the potatoes to the hot broth. Simmer uncovered until the potatoes are nearly tender, about 5 minutes. Add the zucchini; cook 3 minutes. Add the corn and mussels; simmer until the mussels open, about 2 minutes. Add fish cubes; cook 2 minutes. Stir in the shrimp; remove from heat. Cover; let stand 3-4 minutes. Serve in large bowls. Pass the onion, cilantro and lime wedges
SEVEN-FISHES STEW
Good-quality seafood or fish stock is vital to this recipe. Buy fresh or frozen stock from your local fishmonger, or make your own.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Heat oil in a wide, shallow pot over medium heat. Add shallots and salt; cook, stirring occasionally, until soft and golden, about 3 minutes.
- Add stock, and bring to a boil over high heat. Add clams, and reduce heat. Cover, and simmer 1 minute. Stir in mussels, cover, and simmer just until shellfish begin to open, about 2 minutes.
- Stir in snapper and monkfish, cover, and simmer just until fish is opaque throughout, about 2 minutes.
- Stir in squid, scallops, and shrimp. Remove from heat, cover, and let stand 1 minute. Discard any clams or mussels that haven't opened, and transfer seafood to a tureen or serving bowl. Pour stock through a cheesecloth-lined sieve into a bowl. Return stock to seafood, and stir in basil. Serve immediately.
SEVEN SEAS SOUP
Number Of Ingredients 16
Steps:
- 1. Prepare the fish stock, if making homemade. Then, in a large pot, heat the oil over medium heat and cook the onion, partially covered, stirring frequently, until tender, about 6 to 8 minutes. Add the garlic, broth, tomatoes, wine, oregano, cumin, salt, and crushed pepper. Bring to a boil, reduce the heat to low, cover and simmer 20 minutes to blend the flavors. 2. Add the clams to the soup. Cover the pot and cook until the shells open, about 8 minutes. Discard any that do not open. Add the shrimp, fish pieces, and scallops. Simmer until the seafood is just cooked through, 4 to 5 minutes. Stir in the cilantro. Adjust seasoning. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SEVEN SEAS
Even though Aux Delices des Bois left Tribeca, Thierry and I still love Zutto, the sushi bar that was near our warehouse. It dates back to when Tribeca's cast-iron canopies cast their shadows on silent streets at night. Its metal loading dock held two tables, the precursor to the neighborhood's current profusion of loading-dock cafes. One evening the sushi chef, Albert Tse, made us this special dish, using a fish from each of the seven seas. Kind of like a Japanese version of the ancient French dish _Coquilles St-Jacques,_ it combines fin fish and aromatic oyster mushrooms with the scallops and sharpens the flavor with rice wine vinegar, soy sauce, and seaweed. If scallop shells aren't handy, use any ovenproof baking dish.
Provided by Amy Farges
Yield Serves 8
Number Of Ingredients 7
Steps:
- 1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
- 2. Preheat the oven to 350°F.
- 3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.
- 4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.
- 5. Sprinkle chives over the top and serve warm.
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