Ca Fish Stew With Chipolte Aioli Recipes

EASY CHIPOTLE SEAFOOD STEW

Steps:

• Heat the oil in a medium pot over medium heat. Add the onion, celery salt, ground garlic and 2 teaspoon of pepper. Cook stirring constantly until onion is translucent about 6 minutes.
• Reduce heat to medium low and add the Clamato and bay leaves. Simmer for about 10 minutes.
• Add the fish stock, the chipotle adobo sauce, the potatoes and 1 teaspoon of salt. Cove and simmer for about 15 minutes or until potatoes are tender.
• When ready to serve add the Real-Lime and heat the pot to medium. Add the shrimp and the mussels. Arrange the fish on top of the stew, cover and simmer until the shellfish open and the fish is firm and opaque, about 5 minutes.
• Ladle the stew into bowls. Top with grilled corn and avocado and sprinkle with fresh cilantro.

CHIPOTLE AIOLI RECIPE

Steps:

• Add mayo, chopped chipotles, lime juice, adobo sauce and garlic to a medium bowl, whisking to combine. Season to taste with salt and more adobo sauce if needed. Store aioli in fridge for up to 2 weeks.

CHIPOTLE AIOLI (SPICY)

Steps:

• Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

FRIED FISH TACO WITH CHIPOTLE AIOLI SAUCE

Steps:

• 1. CHIPOTLE AIOLI SAUCE: Combine together in mini blender or use hand blender; set aside.
• 2. FISH: Combine flour, chili powder, cayenne pepper, and salt and pepper in a pan. Pour buttermilk in another pan. Combine panko, all-purpose seasoning and salt in another pan. Deep fry at 375 until browned nicely.
• 3. SLAW: Combine cabbage, carrots and onion. Mix mayo, lime juice and pepper together. Add mayo mixture to cabbage mixture. Be careful and don't add too much, you don't want it runny but just enough to slightly moisten the slaw.
• 4. TACO: Spread Aioli sauce on warmed tortillas, top with fried fish (can break into pieces), cover with slaw and top with diced tomatoes; salt and pepper if desired.

PROVENçAL BOURRIDE (FISH STEW WITH AïOLI)

Steps:

• Put all the stock ingredients in a large pan with 2.5 litres water. Bring to a simmer and cook for 1 hour, skimming off any scum floating on the top every now and then, until fragrant. Strain the stock (discard bones and veg), then set aside. You should have 1-1.2 litres fish stock.
• Meanwhile, make the aïoli. Whizz the garlic with the 3 egg yolks, the vinegar and a large pinch of salt in a food processor for 2-3 minutes until very smooth and paler in colour. With the motor running, gradually pour in the 250ml olive oil in a very thin stream. The mixture will thicken and emulsify into a rich mayonnaise. Next, whizz in the extra-virgin olive oil, then taste and season with lemon juice, if needed, and plenty more salt. Set aside.
• To make the fish stew, heat the 2 tbsp oil in a large saucepan or sauté pan with a lid. Add the onion and leek with some salt and cook over a medium heat, stirring often, for 10 minutes until softened but not coloured. Turn up the heat, pour in the 200ml white wine and bubble to reduce by two thirds. Pour in the reserved fish stock, bring to a simmer, then add the potatoes and cook, covered, for 15 minutes until just tender. Turn the heat down, carefully add the fish fillets, then cook gently, uncovered, for 3-4 minutes until just opaque and flaking - don't move them while they're cooking or they'll break up.
• Divide the toasted baguette slices among 6 shallow soup bowls, then use a slotted spoon to remove the fish and potatoes from the broth and divide among the bowls.
• Put half the aïoli in a medium bowl, then whisk in the remaining egg yolk, followed by a cup of the hot broth. Once smooth, whisk this back into the pan of broth, off the heat. Return the pan to a very low heat and cook, stirring, without boiling, for 3-5 minutes until slightly thickened. Taste and adjust the seasoning, stir in the parsley and the extra splash of wine, then ladle the hot broth over the fish in the bowls. Serve immediately, with the extra baguette and the remaining aïoli.

FISH TACOS WITH CHIPOTLE AIOLI

Steps:

• To make the sauce:.
• Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
• To make the fish:.
• Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
• Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
• Steam corn tortillas according to package instructions. You can also heat them on the stove.
• Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.

FISH TACOS WITH CHIPOTLE AIOLI

Steps:

• In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly., Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm., Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally. , To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.

CHIPOTLE-LIME AIOLI

Steps:

• In a bowl, combine mayonnaise, chipotle puree, water, lime juice, garlic, cilantro and salt.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

CA FISH STEW WITH CHIPOLTE AIOLI

Steps:

• 1. In large soup pot, heat the olive oil over medium-high heat. Add the leeks and saute' for 5-7 minutes, stirring ocassionally, or until softened and lightly browned. Add the carrots and fennel and saute' another 4-5 minutes, or until slightly softe. Add the garlic and cook for 1 minute. 2. Add the anchovies, tomatoes, wine, stock, orange zest, and saffron and bring to a simmer over medium heat. Partially cover and cook for about 15 minutes, or until soup is highly aromatic and the veg. are nicely soft. 3. Remove the soup from the heat. Remove the orange zest. Partially puree the soup making sure to leave some texture. Return soup to pot. 4. Return soup to medium heat. Add the fish, cover and cook for about 4 minutes --fish should be opaque. Salt and pepper to taste. 5. Garnish with toasts and parsely. May be prepared one day ahead through Step 3. or frozen. Chipolte Aioli In small bowl combine all the ingredients and salt/pepper to taste May be prepared 5 days ahead.