Seafood Stew With Rice And Salsa Criolla Arroz Con Mariscos Recipes

Steps:

• In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
• In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Steps:

• Heat the oil in a large stockpot and brown the onion. Add the smoked fish, the tomato paste, and 1/4 cup of the salted water. While the onion mixture is browning, prepare the stuffing for the sea bass steaks by placing the parsley, garlic, chile, and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready, score the sea bass steaks and poke the stuffing into the slits.
• Place the sea bass in the stockpot with the onion mixture, allow it to cook for 5 minutes, and add the remaining water. When the fish mixture comes to a boil, cover the pot, lower the heat, and add the vegetables in the order given, finishing off with the pricked habanero chile, which you will remove (and reserve) when the thiebou dienn is spicy enough for you. Cook for 20 minutes. Remove the sea bass steaks keeping them whole, and place them on a serving platter. Cover them with a bit of the cooking liquid, and keep them warm.
• Continue cooking the thiebou dienn for an additionaly 15 minutes, then remove the vegetables and arrange them on a platter and keep them warm. Reserve 2 cups of the cooking liquid to make the sauces. Return the remaining liquid to a boil, add the rice, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is done.
• While the rice is cooking, pulverize the habanero chile that you have reserved and add it to 1 cup of the reserved cooking liquid. Heat it, stirring occasionally, and place it in a sauceboat. Heat the remaining cup of reserved cooking liquid and place it in a separate sauceboat. This will give you a regular sauce and a fiery hot one.
• When ready to serve, mound the rice on one platter and the fish and vegetables on another. Alternatively, you can place the rice in a large basin or deep dish and arrange the vegetables and fish on top and eat Senegalese-style with your hands (right hand only, please!) or with a large spoon.

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.