Portuguese Fish Stew (Caldeirada de Peixe)

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CHEF ANTHONY MCCAULEY
SYSCO BOSTON
SERVES 2

 

Ingredients:
3 Tbsp. Arrezzio Imperial olive oil, divided
1 fingerling potato, thinly sliced Sysco Classic Kosher salt and freshly ground Sysco Imperial McCormick black pepper to taste
1 ear of corn
1 Tbsp. Arrezzio Imperial olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 oz. chorizo, diced
2 Imperial Fresh whole tomatoes, peeled and crushed
1½ Tbsp. Sysco Imperial fish soup base
tsp. Sysco Imperial McCormick Hungarian paprika
1 tsp. fresh rosemary, finely chopped
1 tsp. thyme, finely chopped
4 oz. cod
3 oz. Portico Imperial lobster
6 Portico Imperial clams
6 Portico Imperial mussels
¼ lb. octopus
6 dry Portico Simply sea scallops 10/20
6 grape tomatoes, sliced

 

Directions:
Heat 2 tablespoons oil in a large pan over medium heat and fry potato slices until goldenbrown. Season with salt and pepper and set aside. To prepare the corn, lightly oil and fireroast over an open flame until charred. Remove kernels and set aside. To prepare the broth, heat remaining oil in a pan over medium heat; sauté shallots, garlic and chorizo and cook until tender. Add tomatoes, fish base and 2 cups cold water. Bring to a simmer and season to taste. Add paprika and half the fresh herbs; remove from the heat and set aside.
To prepare the seafood, steam the cod for 4 to 6 minutes until fully cooked. Separately, steam the lobster, clams, mussels and octopus for 4 to 5 minutes to heat through. (Be careful not to overcook.) In a hot oiled pan, sear the scallops and set aside. Warm the broth slowly and add roasted corn and grape tomatoes. To plate, use a slotted spoon to gently place the vegetables and ingredients from the broth into large shallow bowls. Arrange the seafood ingredients on the plates and garnish with fried potatoes and fresh herbs.