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Shellfish Chowder!

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Super rich and creamy and chock full of shellfish, if you like seafood this is a recipe for you. This is just a basic recipe…change seafood and ingredients that you like. If you’d like additional chowder (and gumbo) recipes, along with its background, history, and lore, follow this link to an article I wrote some years ago.

Seafood Chowder

Makes 10-12 cups

2 lobster tails

1 pound shrimp

2 dozen mussels

2 dozen small clams

4 cups water

2 cups white wine

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6 tablespoons unsalted butter

1 onion, diced

3 stalks celery, diced

2 carrots, diced

½ cup flour

4 tablespoons tomato paste

2 tablespoons smoked paprika

1 teaspoon kosher salt

½ cup sherry

1 cup heavy cream

Combine the shellfish, water, and wine in a pot just large enough to contain it. Cover the pot and bring it to a boil. Lower to a simmer and cook the shellfish for about 15 minutes. Strain the shellfish from the broth, reserving both separately. When the seafood is cool enough to handle, remove it from their shells, discard the shells, and dice the seafood as needed.

Heat the butter in a heavy soup pot over medium-high heat. When it begins to bubble add the onion, celery, and carrot. Cook the vegetables for a couple minutes then add flour and cook another couple minutes while stirring. Next stir in the tomato paste, paprika, and kosher salt; stirring it to blend with the flour mixture. Add the reserved broth, and using a wire whisk, mix it until smooth. Bring to a boil, then lower to a low simmer. Cook the soup for about 5 minutes, then add the cooked seafood to the pot along with the sherry and cream. Simmer the chowder for another 5 minutes before serving.

Rice with Fish and Other Good Things…

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Okay. So this is good. Really good. Delicious, if I do say so. It’s also relatively easy to make. And of course this recipe–like most that I post here–is not carved in stone. It’s intended to be more of a guide. Interchange, add, or delete ingredients or seasonings that you like, don’t like, or happen to have on hand. It’s more of an idea of how to make a really delicious one-pot meal. Anyhow, if you like fish, try this. You wont be sorry. Did I mention it was delicious?

 

 

Tilapia and Brown Rice with Asparagus, Black Beans, Hot Pepper, Lemon, and Saffron

 

Serves 4

3 tablespoons olive oil

1 small onion, diced

1 small carrot, diced

2 ribs celery, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 pinch saffron threads

1 cup brown rice

2 ½ cups simmering chicken broth

½ cup lemon juice

½ teaspoon sea salt

1 (15oz can) black beans, drained and rinsed

1 ½ pounds tilapia, diced

1 bunch asparagus, trimmed and cut into 1-inch pieces

Heat the olive oil in a heavy pot over medium-high heat, then add the onion, carrot, and celery. Cook the vegetables for a couple minutes while stirring, then add the garlic and cook another minute or so. Stir in the hot pepper and saffron, cook for a minute, then add the rice. Stir the rice to coat it with the oil and seasonings, then stir in the simmering broth, lemon juice, and sea salt. Bring to a boil, then lower to a simmer. Cover the pot with a tight-fitting lid, and simmer the rice untouched for about 30 minutes. After thirty minutes check the rice. It should be nearly done. If it is not add additional broth. Then layer the beans, tilapia, and asparagus on top of the rice without stirring and re-cover the pot. Cook the rice for another ten minutes and remove from the heat. Allow the pot to sit for five minutes. Gently fold the beans, asparagus, and fish into the rice just before serving.

Urban Simplicity.