Shellfish Stew Over Rice Noodles Recipes

FISH STEW WITH RICE

Steps:

• In a large saucepan, cover the fish with 5 cups water, and bring to a boil. Turn off the heat, place the lid on and let sit for 20 minutes. Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc. Strain the broth and return to the pot.
• Add the remaining ingredients except the sausage and garnishes. Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
• Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through. Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.

ANYTIME FISH AND SHELLFISH STEW

Steps:

• Heat olive oil over medium in a large, heavy-bottomed soup pot or Dutch oven. Add onions and stir to coat. Season with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes.
• Stir in garlic, bay leaf, thyme, saffron and red pepper, and cook for 1 minute. Add wine and tomatoes, and simmer 1 minute. Add stock and bring to a slow boil over medium. Add potatoes and a good pinch of salt. Adjust heat to a brisk simmer. Cook with lid ajar until potatoes are just done, about 10 minutes. Taste broth - it should be well seasoned - and adjust as necessary. (You can do this up to an hour ahead of time.)
• As the broth simmers, add the clams, and cook for 5 minutes, covered with the lid ajar. Add cod and mussels on top, cover and cook until the mussels are done, 4 to 5 minutes. Turn off heat, and let the stew steep for 5 to 10 minutes, until the mussels and clams open. Serve in wide soup bowls.

SHELLFISH STEW OVER RICE NOODLES

Steps:

• To make the stock, place enough water in a large lobster pot to make a depth of 1 inch. Bring to a boil over high heat. Add the lobsters, cover and steam for 5 minutes. Remove the lobsters. When cool enough to handle, twist off the tails and claws. Crack the claws and coarsely chop the heads. Split the tails in half lengthwise and refrigerate. Measure the steaming liquid and add enough additional water to make 10 cups. Place in the pot and set aside.
• Heat 1 tablespoon of peanut oil in a large, deep, heavy skillet over medium-high heat. Add half the heads and claws and sear, turning often, 10 to 15 minutes. Place in the pot with the water. Sear remaining heads and tails, adding another tablespoon of oil. Add these to the pot and place the remaining oil and the next 7 stock ingredients in the skillet. Lower heat to medium and cook for 5 minutes.
• Add the tomato paste and cook for 2 minutes. Add the wine and stir, scraping the bottom. Add this mixture to the pot and bring to a boil. Reduce the heat and simmer for 40 minutes, skimming the foam. Strain, place in a saucepan and simmer until reduced to 7 1/2 cups, about 20 minutes. Set aside.
• To make the stew, place the vermicelli in a large bowl, cover with cold water and let stand for 1 hour. Bring a large pot of water to a boil. Add carrots and blanch for 30 seconds. Add snow peas and blanch for 10 seconds more. Drain and rinse under cold running water. Set aside.
• Heat the butter in a large skillet over medium-high heat. Add the shallots and cook until browned, about 5 minutes. Add the garlic, chilies, lime leaves, peppercorns, ginger and lemon grass. Lower heat and cook, stirring often, for 5 minutes. Stir in the chili paste and wine and cook for 2 minutes. Stir in the stock, bring to a boil, reduce heat and simmer for 15 minutes. Strain.
• Heat the peanut oil in a medium-size skillet until very hot. Add onion and cook until edges begin to brown, about 1 minute. Add carrots and snow peas and cook until heated through. Set aside; keep warm.
• Place the stock in a clean lobster pot and bring to a boil. Add the mussels and clams, cover and cook until most are open, about 3 minutes. Lower the heat to a slow simmer. Lay the lobster tails, scallops and shrimp on top, cover and cook until just cooked through, about 3 minutes.
• Meanwhile, bring a large pot of water to a boil. Drain the vermicelli and place in the pot for 5 seconds. Drain and divide among 4 very large bowls. Add the nam pla to the stew, divide the shellfish among the bowls and ladle each with broth. Place the vegetables over top and serve.