Thursday, August 27, 2015

CHILEAN SEAFOOD STEW ENJOY DAN:

                             CHILEAN SEAFOOD STEW by CHEF DAN:
Serves 6

INGREDIENTS:
3 tablespoon olive oil
1 onion, sliced
1-EACH red, yellow, and orange bell pepper, sliced
4 garlic cloves, finely chopped
1 tablespoon Merken spice blend, recipe to follow)
1 cup white wine
1 (8 Oz) bottle clam juice
2 (10 Oz) can diced tomatoes and green chilies
1 bay leaf
1/4 -cup lime juice plus 2 limes cut into 2-inch pieces
2 pound Chilean sea bass, cut into bit-size pieces
1 pound shrimp, peeled
4 scallions, bias-sliced into 1/2-inch lengths
1 handful cilantro leaves, chopped
Corn tortillas, warmed

DIRECTIONS:
1.   In a  skillet, heat olive oil over medium-high heat when sizzling.
2.   Add onions and sauté for about 8 minutes until turning brown.
3.   Add bell peppers and sauté another 3 minutes.
4.   Add garlic, Maerken spice blend, wine, clam juice, tomatoes, bay leaf, and lime juice.
5.   Bring to a boil, then reduce heat and simmer for 15 minutes.
6.   Add sea bass and shrimp and cook 5 more minutes, until shrimp are opaque.
7.   Serve with lime wedges and warm tortillas.

CHILEAN SPICE BLEND A TRADITIONAL SPICE BLEND:
Dried and smoked aji cacho de cabra chilies, toasted corianders seeds, cumin, and salt.

ENJOY DAN:                                  BON-APPETITE!!


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