Baja Seafood Stew Recipes

BAJA SEAFOOD STEW

Steps:

• Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
• Stir in remaining ingredients except for seafood.
• Heat to boiling, reduce heat & simmer uncovered 15 minutes.
• Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
• Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.

FOOL-I-YA-BAISE SEAFOOD STEW

Steps:

• Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
• Preheat oven to 250 degrees F.
• Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.
• For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.
• When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.

SEAFOOD STEW

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.

THAI SEAFOOD STEW

Steps:

• put curry paste in lge heavy pot, add 1/2 can coconut milk, bring to boil.
• add remaining coconut milk and water.
• add seafood, cover and simmer until mussels open, about 4 minutes.
• discard unopened mussels add basil, lime juice, nam pla and serve over rice.

SEAFOOD STEW

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

SHRIMP CEVICHE BAJA STYLE

Steps:

• Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
• Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
• Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.

BRAZILIAN SEAFOOD STEW

Steps:

• Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

BAJA SAUCE FOR FISH OR SHRIMP TACOS

Steps:

• Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour.