Catalan Stew With Lobster And Clams Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
• Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.
• Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.
• Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.
• Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

Steps:

• In a small, non-reactive bowl, toss together the onion, vinegar and and few pinches of salt. Set aside to lightly pickle for at least 30 minutes and up to 6 hours.
• Bring a large pot of heavily salted water to a boil and cook the lobsters in it for 12 minutes. Remove them from the pot and, when cool enough to handle, twist off and crack open the tails, using a kitchen towel to protect your hands.
• Remove the lobster roe (if available) from the place where the tail met the body. It is a coral-red bundle of tiny eggs. As best you can, delicately separate the eggs, taking care not to crush them, and set aside in a small bowl. Remove as much of the tomalley-the greenish substance found alongside the roe and possibly also in the head, that acts as the lobster's liver and pancreas, and which is quite delicious-and add it to the bowl with the roe.
• Remove the meat from the shell and coarsely chop it. Remove the claws, crack them and extract the meat. Extract as much of the knuckle and body meat as possible. Arrange all of the lobster meat on a serving platter or in a serving bowl, cover and chill.
• In a small bowl, whisk together the olive oil, lemon juice, mayonnaise and salt to taste. Fold in the reserved lobster roe and tomalley, taste and adjust seasoning accordingly.
• When ready to serve, scatter the pickled onions and the tomatoes over the lobster. Pour the dressing mixture over the lobster and vegetables, and serve immediately.

Steps:

• Boil or steam lobsters for 10 minutes, then rinse with cool water. Crack shells, remove meat and cut into large chunks. Put shells in a large pot, cover with 10 cups water and simmer for 20 to 30 minutes. Strain, reserve broth and discard shells.
• Heat oven to 400 degrees. Place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 to 15 minutes. Rub skins from hazelnuts; discard skins.
• Place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch. When oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 to 6 minutes, adjusting heat if bread is browning too quickly. Remove bread, drain on paper towel and cut into rough 1/2-inch cubes; set aside. Pour off all but about 4 tablespoons oil (Save excess oil for another purpose.) Add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.
• Meanwhile, put dried ñora or ancho chiles in a small pot of water and simmer for about 15 minutes, until softened, then drain, discarding water.
• Put almonds, hazelnuts, fried bread, garlic, dried chiles, Fresno chiles, piquillo peppers and pimentón in a large mortar and pound to a rough paste. (You may use a food processor instead.)
• Add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally. Add tomato purée and wine and simmer until mixture has dried out a bit. Add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes. Taste for salt and adjust seasoning. If too thick, add a little more broth. (May be prepared up to this point several hours ahead.)
• To serve, bring to a brisk simmer and add clams. When clams begin to open, add lobster meat and cook 5 minutes more. Stir in parsley and ladle the stew into 4 to 6 large soup bowls.

Steps:

• Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
• Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
• Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
• Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.