THE FAMOUS SEAFOOD SEASONING RECIPE
This one really wasn't that hard to crack...The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice, or herb... But patient perseverance, and good ol' 'trial and error' saved the day. The original Old Bay® Seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.
Provided by The Colonel's Kitchen
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 180
Number Of Ingredients 12
Steps:
- Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined. Store in an airtight container.
Nutrition Facts : Calories 1.1 calories, Carbohydrate 0.1 g, Fat 0.1 g, Fiber 0.1 g, Sodium 245.7 mg
SEAFOOD ESSENTIALS: FISH STEW BASE
I love a good seafood stew, and although the seafood is the star of the dish, the base needs to compliment the recipe. What you need is the perfect balance of flavors that enhance the seafood; not cover them up. This base strikes a flawless balance between all the elements of a good seafood stew, and since it freezes well, you...
Provided by Andy Anderson !
Categories Seafood
Time 40m
Number Of Ingredients 23
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.
SPICY SEAFOOD SEASONING
Provided by Rena Coyle
Categories condiments
Time 5m
Yield One-and-a-half to two cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl and mix thoroughly. Place the spices in a jar and cover until ready to use.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 65 milligrams, Sugar 1 gram
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