Seafood Bread Recipes

SEAFOOD FRA DIAVALO WITH CHARRED GARLIC BREAD

Steps:

• For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use.
• For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, chile flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour.
• Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat.
• For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes.
• For the roasted fennel: Preheat the oven to 450 degrees F.
• Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate.
• For the garlic bread: Preheat a grill on high heat.
• Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.)
• Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve.

SEAFOOD STEW WITH GRILLED GARLIC BREAD

Steps:

• In a medium sized pot, bring enough water, to cover 2 to 3 whole tomatoes, to a boil. Score the skin of the tomatoes and boil them until the tomato skin can be easily removed and the tomatoes are tender, about 30 seconds. Peel and chop the tomatoes and set aside.
• In a large pot, slowly saute minced garlic and olive oil over low heat. Add the onion and the stewed tomatoes. Add the carrots, fennel, and chicken stock to the pot and bring to a boil. Lower to a simmer and cook until the carrots and fennel are tender, about 10 minutes.
• In a large pan, heat a little olive oil over medium-high heat. Season the monkfish and sea scallops with salt and pepper and sear the fish in the pan, about 30 seconds per side. Once the fish has been seared, add it to the stew. Season the catfish fillets with salt and pepper, and then lightly dredge them in flour. Pan-sear the catfish in olive oil until both sides of the fish have browned. Using the wine, deglaze the pan and heat until a sauce forms. Add the sauce to the stew.
• In another medium sized pot, heat the mussels over low heat until they open, in order to extract some of the water. Discard any unopened mussels.
• To serve, begin with 2 slices of garlic bread on the plate, and top with 1 of the pan-seared catfish fillets. Ladle some of the seafood stew on top of the catfish and the bread and garnish the plate with the mussels and freshly chopped parsley.
• Slice the bread into 1/2-inch pieces. Brush both sides of the bread with olive oil and generously rub the garlic cloves on both sides of each piece. Heat a grill pan over medium heat and grill both sides of the bread until browned. Serve with the seafood stew.

HOT SEAFOOD SPREAD

Steps:

• In a large bowl, beat the first nine ingredients until blended. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Fill bread shell with seafood mixture. , Place on an ungreased baking sheet. Cover top edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 25-35 minutes longer or until crust is golden brown and spread is heated through. Serve with vegetables and bread cubes.

SEAFOOD BREAD SALAD

Steps:

• Cube bread.
• Stir all ingredients gently.
• Refrigerate for up to 4 hours.
• Tastes good with tomato soup.

BREAD BOWL SEAFOOD DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions. , Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. , Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.