Spicy Fish Stew With Vegetable Salad

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Spicy Fish Stew With Vegetable Salad Chef Ryan Adams Culinary Adventures,

Now Chef/owner Three Seventy Common Kitchen + Drink in Laguna

1 Lobster Claw and Knuckle in Shell

2 U-15 Shrimp-peeled and de-veined

5 Mussels-cleaned 5 ea Manila Clams

6 oz Fresh Fish (Ahi and Seabass)-cut in 2 oz pieces 2 ea U-10/20 Scallops

12 oz Spicy Lobster Broth

1 T Garlic-minced

1 T Lemon Grass-Sliced

1/4” 1 T Ginger–Sliced 1/8”

2 ea Fresno Chiles-Slice 1/8” thick

2 T Cilantro Leaves

1/2 C Vegetable Salad prepared (see below)

1 oz Lime Vinaigrette prepared (see below)

1 T Oil Olive/Canola

Blend.

Heat a medium sauté pan over high heat, when hot add the oil, mussels, clams, shrimp, lobster, and garlic. Sauté 1 minute and then add the broth, lemongrass, ginger, chilies and cook 2 minutes. Add fish scrap and scallops, and bring to a boil. Cover, reduce heat to simmer. Cook 4 minutes more. Then add the cilantro and toss. Pour contents of pan into a large deep bowl. Arrange mussels and clams around evenly spaced, with other garnish in center of bowl. Next combine the lime vinaigrette and Vegetable Salad in a small metal bowl and toss to coat evenly, when complete pile the salad atop the stew and serve.
Spicy Lobster Broth

Yield: 1.5 Gallons

1 1/2 gals Lobster Stock-prepared (cold) (see below)

1 C Orange Juice-fresh squeezed

3 T Thai Red Curry Paste

3 oz Ginger-Sliced 1/4”

1 t Corriander Seeds

6 Fresno Chiles-Sliced 1/4”

2 Serrano Chiles-Sliced 1/4”

1/4 C Kaffir Lime Leaves

1/4 C Lemon Grass-Sliced 1/4”

1/2 t Kosher Salt

1 T Fish Sauce

In a large stainless steel stock pot combine all of the ingredients and bring to a boil over high heat. Once boiled, reduce heat to low and simmer for 20 minutes. Strain through a medium strainer into a large plastic bucket and chill rapidly. When cooled cover, label and refrigerate. Note: Can be frozen up to 1 month.
Lime Vinaigrette

Yield: 3 1/2 cups
1/4 C Shallot-minced

2 C Fresh Lime Juice

1/4 C Rice Wine Vinegar

2 C Olive Oil, 10/90 Blend

1/2 t Fresh Cracked Black pepper

1 t Salt 1/2 T Light Brown Sugar

Place the lime juice into a small stainless pot and simmer over low heat until reduced by half. In a medium metal mixing bowl combine the lime juice, rice vinegar, shallots, oil, pepper, salt and sugar, and whisk to combine evenly. Once complete transfer to a plastic container, cover, label and store until needed.
Vegetable Salad

1 Red Onions-peeled & julienne 1/8”

1 C Carrots-Peeled and julienne 1/8”X3”

1 C Leeks-julienne 1/8”X3”

1 C Celery Hearts-shaved with a peeler

1 C Green Onions-Sliced

2 ea Red Bell Pepper-julienne 1/8”X3” 3 ea Heart of Palm-julienne 1/8”X3” In a medium metal mixing bowl combine all of the above ingredients and toss to combine evenly. Once complete, transfer contents into a plastic container, cover, label and store until use.

Spicy Fish Stew With Vegetable Salad

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Ingredients:

Directions:

  1. Spicy Fish Stew With Vegetable Salad Chef Ryan Adams Culinary Adventures,

    Now Chef/owner Three Seventy Common Kitchen + Drink in Laguna

    1 Lobster Claw and Knuckle in Shell

    2 U-15 Shrimp-peeled and de-veined

    5 Mussels-cleaned 5 ea Manila Clams

    6 oz Fresh Fish (Ahi and Seabass)-cut in 2 oz pieces 2 ea U-10/20 Scallops

    12 oz Spicy Lobster Broth

    1 T Garlic-minced

    1 T Lemon Grass-Sliced

    1/4” 1 T Ginger–Sliced 1/8”

    2 ea Fresno Chiles-Slice 1/8” thick

    2 T Cilantro Leaves

    1/2 C Vegetable Salad prepared (see below)

    1 oz Lime Vinaigrette prepared (see below)

    1 T Oil Olive/Canola

    Blend.

    Heat a medium sauté pan over high heat, when hot add the oil, mussels, clams, shrimp, lobster, and garlic. Sauté 1 minute and then add the broth, lemongrass, ginger, chilies and cook 2 minutes. Add fish scrap and scallops, and bring to a boil. Cover, reduce heat to simmer. Cook 4 minutes more. Then add the cilantro and toss. Pour contents of pan into a large deep bowl. Arrange mussels and clams around evenly spaced, with other garnish in center of bowl. Next combine the lime vinaigrette and Vegetable Salad in a small metal bowl and toss to coat evenly, when complete pile the salad atop the stew and serve.
    Spicy Lobster Broth

    Yield: 1.5 Gallons

    1 1/2 gals Lobster Stock-prepared (cold) (see below)

    1 C Orange Juice-fresh squeezed

    3 T Thai Red Curry Paste

    3 oz Ginger-Sliced 1/4”

    1 t Corriander Seeds

    6 Fresno Chiles-Sliced 1/4”

    2 Serrano Chiles-Sliced 1/4”

    1/4 C Kaffir Lime Leaves

    1/4 C Lemon Grass-Sliced 1/4”

    1/2 t Kosher Salt

    1 T Fish Sauce

    In a large stainless steel stock pot combine all of the ingredients and bring to a boil over high heat. Once boiled, reduce heat to low and simmer for 20 minutes. Strain through a medium strainer into a large plastic bucket and chill rapidly. When cooled cover, label and refrigerate. Note: Can be frozen up to 1 month.
    Lime Vinaigrette

    Yield: 3 1/2 cups
    1/4 C Shallot-minced

    2 C Fresh Lime Juice

    1/4 C Rice Wine Vinegar

    2 C Olive Oil, 10/90 Blend

    1/2 t Fresh Cracked Black pepper

    1 t Salt 1/2 T Light Brown Sugar

    Place the lime juice into a small stainless pot and simmer over low heat until reduced by half. In a medium metal mixing bowl combine the lime juice, rice vinegar, shallots, oil, pepper, salt and sugar, and whisk to combine evenly. Once complete transfer to a plastic container, cover, label and store until needed.
    Vegetable Salad

    1 Red Onions-peeled & julienne 1/8”

    1 C Carrots-Peeled and julienne 1/8”X3”

    1 C Leeks-julienne 1/8”X3”

    1 C Celery Hearts-shaved with a peeler

    1 C Green Onions-Sliced

    2 ea Red Bell Pepper-julienne 1/8”X3” 3 ea Heart of Palm-julienne 1/8”X3” In a medium metal mixing bowl combine all of the above ingredients and toss to combine evenly. Once complete, transfer contents into a plastic container, cover, label and store until use.

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