Seafood Boil Grilled Rosemary Bread With Olive Oils From Spain Recipes

Steps:

• Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.
• Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
• Aioli:
• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

Steps:

• Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
• Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
• Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

Steps:

• Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
• Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
• Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

Steps:

• ADDITIONAL INGREDIENT: 2 cups basic bread sponge (from my basic bread sponge recipe - this takes an additional day to make).
• I made this with the originally recommended amount of salt. I'd suggest halving the salt unless you like really salty bread.
• Measure the rosemary *after* chopping.
• In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
• Stir the sponge and 3 tablespoons oil into the water, breaking the sponge up using your hands or a spoon. Stir in the rosemary and salt.
• Add 3 cups of the unbleached flour, the whole wheat flour, and salt and mix, scraping and folding until the dough gathers into a single mass which will be wet and sticky with strands hanging from your fingers.
• Turn the dough out onto a lightly floured surface and allow to rest for 3 minutes. knead in as much of the 1/3 cup of flour as is required to make a smooth, elastic and only slightly sticky dough (use as little flour as is possible). Shape into a ball.
• Place the dough in a lightly oiled bowl, brush the top of the dough with additional oil, and cover with plastic wrap and refrigerate overnight.
• Remove from the refrigerator and allow to warm-up in a draft-free spot for two hours.
• Sprinkle a baking sheet without sides generously with cornmeal. On a floured work surface, halve the dough and then shape one piece into a ball, pressing to remove any large bubbles at the edges. Place the dough-ball on the baking sheet, being sure to put the seam on the bottom. Repeat with the second ball, leaving 3 to 4 inches between the two. Cover with plastic and allow to rise until doubled, in a draft-free location. This should take 2-2 1/2 hours. These loaves will be flat and wide.
• Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Brush the loaves again with oil and then, using a razor blade, make a tic-tac-toe pattern in the top of each of the loaves - do not tear the dough, you want to cut it. Pour the boiling water into the baking pan. Slide the loaves off the sheet and onto the stone.
• Bake for 20 minutes, reduce the temperature to 350 and then bake for another 30-35 minutes until the loaves are a light golden brown and hollow sounding when tapped on the bottom. When done, brush with additional olive oil and transfer to cool on a rack.

Steps:

• Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.