Biancogarlickyfishstewfromcorfu Recipes

CRAWFISH ETOUFFEE

Crawfish Etouffee image

Provided by Emeril Lagasse

Time 1h50m

Yield 8 servings

Number Of Ingredients 19

Ingredients

6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2 1/2 cups fish or shrimp stock
1 cup peeled, seeded and diced tomatoes
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
Hot pepper sauce
2 teaspoons Worcestershire sauce
2 pounds crawfish tails, with the fat
1/2 lemon, juiced
1 cup chopped green onions
1/4 cup chopped parsley
Cooked white rice, for serving
6 tablespoons butter
4 tablespoons flour
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper

Steps:

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

GARLICKY FISH STEW FROM CORFU

Garlicky Fish Stew from Corfu image

Provided by Diane Kochilas

Categories Soup/Stew Fish Garlic Stew Spring

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
8 to 10 garlic cloves, to taste, chopped
6 to 8 medium waxy potatoes, to taste, peeled and cut into large cubes
Salt and freshly ground black pepper to taste
2 1/2 to 3 pounds grey mullet or whiting, cleaned and gutted
Juice of 1 lemon
3 tablespoons chopped fresh flat-leaf parsley for garnish

Steps:

1. Heat the butter and 1 tablespoon of the olive oil together in a large stewing pot or Dutch oven. Add the onions and garlic and cook over medium-low heat, stirring, until softened, about 5 minutes. Add the potatoes, season with salt and pepper, and cook, stirring gently, until the potatoes are about half cooked, 10 to 12 minutes.
2. Place the fish in the pot over the potatoes, drizzle with the remaining 2 tablespoons olive oil, and add enough water just to cover the fish. Season with salt and pepper. Place the lid partially over the pot and simmer over medium-low heat until the fish is flaky and the liquid almost gone, about 20 minutes. Adjust the seasoning, pour in the lemon juice, and garnish with chopped parsley. Serve hot.

BIANCO (GARLICKY FISH STEW FROM CORFU)

Bianco (Garlicky Fish Stew from Corfu) image

Another Diane Kochilas recipe, called 'white' because it contains no tomatoes. The addition of the wine is mine and can be omitted--but I like the sauce that results. Add or subtract garlic to your taste.

Provided by Chef Kate

Categories Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
8 -10 garlic cloves, chopped
1/2 cup dry white wine
6 potatoes, scrubbed, peeled and sliced (I prefer Yukon gold)
salt & freshly ground black pepper
2 lbs fish fillets, fresh (white, firm fleshed fish like cod)
1 lemon, halved
3 tablespoons fresh flat-leaf parsley, chopped
lemon wedge (to garnish)

Steps:

Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.

Nutrition Facts : Calories 654.8, Fat 14.9, SaturatedFat 5.1, Cholesterol 139.9, Sodium 253.3, Carbohydrate 65.2, Fiber 8.6, Sugar 5.6, Protein 59.5

PEACH CLAFOUTI

Peach Clafouti image

The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 55m

Number Of Ingredients 9

Ingredients

5 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup sour cream
1 cup whole milk
3/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 1/4 pounds peaches, halved, pitted, and cut into 1/2-inch slices (4 1/2 cups)
Confectioners' sugar, for dusting

Steps:

Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

Nutrition Facts : Calories 447 g, Fat 18 g, Fiber 2 g, Protein 14 g

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