piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
MOROCCAN (CURRIED) SEAFOOD STEW
Yield: 8 servings
Ingredients:
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken Stock
2 T. Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 T. Parsley, chopped
2 T. Cilantro, chopped
2 T. Lemon Juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 T. Ground Cumin, toasted
Method:
Sear the fish and scallops until golden brown (dont overcook.) Heat chicken stock and add all vegetables and species (except parsley, cilantro, beans, roasted eggplant, and lemon zest.) Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.
Yield: 8 servings
Ingredients:
1 pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken Stock
2 T. Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 T. Parsley, chopped
2 T. Cilantro, chopped
2 T. Lemon Juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 T. Ground Cumin, toasted
Method:
Sear the fish and scallops until golden brown (dont overcook.) Heat chicken stock and add all vegetables and species (except parsley, cilantro, beans, roasted eggplant, and lemon zest.) Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.
