Seafood stews from around the world have distinct ingredients but the similarities are clear. Since there is no meat to brown, steps 2 - 5 go quickly, so get a early start on the veggies! Preliminaries For a total of 2 - 4 pounds of raw seafood: peel and devein shrimp (or buy it that way), scallops or sturdy white fish such as cod or halibut cut into in large chunks. For extra flavor and panache, scrub clean a pound of clams, mussels or octopus. Rinse in a colander, put the … [Read more...]
Paella and Jambalaya
Paella and jambalaya are both dry stews with the rice cooked right in the pot along with smoked sausage and/or ham, chicken and shellfish. PreliminariesIf the shellfish is frozen, defrost and clean: peel and devein the shrimp, scrub the clams and/or mussels. (The clams in the image above were pulled out of a box of Trader Joe's frozen steamer clams. No scrubbing needed. They tasted quite good considering the ease and convenience.) Heat pan And decide what the fat will be: olive oil for the … [Read more...]
Stir fry
A quick, adaptable Asian stew. A stirfry is the quickest "stew". It needs nearly constant attention, so some veggie prep moved to step 1. Preliminaries Start rice or boiling water for noodles. In a jar with a tight lid combine a few tablespoons of soy sauce, a tablespoon of mirin (or sherry), a tablespoon of oyster or hoison sauce and a tablespoon of rice wine vinegar (the cornstarch is added later); cover and shake vigorously. For the main ingredient cut … [Read more...]
