Shellfish Stew Over Rice Noodles Recipes

SEAFOOD NEWBURG

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

SEAFOOD STEW FOR PASTA

Steps:

• Bring salted water to a boil, add shells and cook for 10 minutes or al dente. Meanwhile, cook onion and peppers in oil, covered for 10 minutes or until tender. Add garlic, tomatoes, juice and thyme and simmer, uncovered for 5 minutes. Add zucchini and squash, cover and simmer another 5 minutes. Add seafood of choice and simmer, uncovered for 5 minutes or until cooked through. Season to taste with salt and pepper; spoon over cooked pasta.

SHELLFISH STEW OVER RICE NOODLES

Steps:

• To make the stock, place enough water in a large lobster pot to make a depth of 1 inch. Bring to a boil over high heat. Add the lobsters, cover and steam for 5 minutes. Remove the lobsters. When cool enough to handle, twist off the tails and claws. Crack the claws and coarsely chop the heads. Split the tails in half lengthwise and refrigerate. Measure the steaming liquid and add enough additional water to make 10 cups. Place in the pot and set aside.
• Heat 1 tablespoon of peanut oil in a large, deep, heavy skillet over medium-high heat. Add half the heads and claws and sear, turning often, 10 to 15 minutes. Place in the pot with the water. Sear remaining heads and tails, adding another tablespoon of oil. Add these to the pot and place the remaining oil and the next 7 stock ingredients in the skillet. Lower heat to medium and cook for 5 minutes.
• Add the tomato paste and cook for 2 minutes. Add the wine and stir, scraping the bottom. Add this mixture to the pot and bring to a boil. Reduce the heat and simmer for 40 minutes, skimming the foam. Strain, place in a saucepan and simmer until reduced to 7 1/2 cups, about 20 minutes. Set aside.
• To make the stew, place the vermicelli in a large bowl, cover with cold water and let stand for 1 hour. Bring a large pot of water to a boil. Add carrots and blanch for 30 seconds. Add snow peas and blanch for 10 seconds more. Drain and rinse under cold running water. Set aside.
• Heat the butter in a large skillet over medium-high heat. Add the shallots and cook until browned, about 5 minutes. Add the garlic, chilies, lime leaves, peppercorns, ginger and lemon grass. Lower heat and cook, stirring often, for 5 minutes. Stir in the chili paste and wine and cook for 2 minutes. Stir in the stock, bring to a boil, reduce heat and simmer for 15 minutes. Strain.
• Heat the peanut oil in a medium-size skillet until very hot. Add onion and cook until edges begin to brown, about 1 minute. Add carrots and snow peas and cook until heated through. Set aside; keep warm.
• Place the stock in a clean lobster pot and bring to a boil. Add the mussels and clams, cover and cook until most are open, about 3 minutes. Lower the heat to a slow simmer. Lay the lobster tails, scallops and shrimp on top, cover and cook until just cooked through, about 3 minutes.
• Meanwhile, bring a large pot of water to a boil. Drain the vermicelli and place in the pot for 5 seconds. Drain and divide among 4 very large bowls. Add the nam pla to the stew, divide the shellfish among the bowls and ladle each with broth. Place the vegetables over top and serve.

SEAFOOD STEW WITH LEEKS AND GARLIC

Steps:

• Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
• Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.

ANYTIME FISH AND SHELLFISH STEW

Steps:

• Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
• Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
• As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.

EASY BEEF STEW OVER RICE OR NOODLES

Steps:

• saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
• remove and set aside.
• salt and pepper meat then sprinkle with flour to coat all sides.
• Brown meat well on all sides in 2 T olive oil about 10 minutes,
• deglaze the pan with the sherry- getting up all the bits,
• add soup and vegetables and stir until bubbly.
• serve over rice or egg noodles with green salad.