Salmon And Scallop Stew With Hard Cider And Ginger Recipes

SHRIMP AND SCALLOP STEW

Steps:

• Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
• In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
• Add leeks and garlic; saute until translucent, about 7 minutes.
• Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
• Cook until tender, 4-5 minutes.
• Add tomatoes, wine and 1 cup water; cover.
• Bring to a boil, and lower heat to medium; cook 5 minutes.
• Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

SCALLOP & FISH STEW

Steps:

• Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
• Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
• Remove from heat and stir in lemon juice and parsley.
• Serve in shallow bowls; sprinkle with parmesan cheese.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

SALMON AND SCALLOP STEW WITH HARD CIDER AND GINGER

Steps:

• Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
• Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
• Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
• Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
• Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
• Spoon evenly into warmed bowls, sprinkle with parsley and serve.