Bonjour,
I hope you enjoyed last week's recipe from Hawaii. Here is another one from my late friend George Mendreshora, the former Executive Chef of United Airlines. He prepared this recipe for me at his home in Honolulu. It was "ono", which means "delicious" in Hawaiian.
Hawaiian Cioppino
1/2 pound shrimps (peeled and deveined)
1/2 pound of sea scallops (cut in half)
1/2 pound of sea scallops (cut in half)
24 Cherrystone clams (cleaned)
1 large Dungeness crab, legs and body
3 garlic gloves (chopped fine)
2 medium onions (chopped coarsely)
1/3 cup olive oil
1 1/2 cup water
1 cup dry white wine
1/2 cup tomato paste
2 large tomatoes (peeled and chopped)
1 Bay leaf
1 pinch Saffron
1 dash Tabasco sauce
1 sprig of thyme
Salt and pepper to taste
Fresh parsley (chopped)
In a large pot, saute garlic and onions in olive oil until lightly browned. Add seafood. Cook for about 2 minutes, stirring occasionally. Add water, wine, tomato puree, chopped tomatoes and bay leaf. Soak and dilute the Saffron in a couple of tablespoons of water: then add to the stew. Add Tabasco, thyme, salt and pepper to taste. Cover and let simmer slowly for 15- 20 minutes. When the fish is cooked, remove from pot with a slotted spoon into a deep serving dish and keep warm. Let juices reduce by cooking another 10-15 minutes. Pour the juices over the stew and sprinkle top with parsley.
Serve with toasted French baguette which has been rubbed with fresh garlic and saturated melted butter.
Serves: 4
À bientôt! See you next week!
© CaféDion 2010
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