16ea Harbor Banks 16/20 P&D shrimp
16ea Harbor Banks 10/20 scallops
4ea Harbor Banks 4oz lobster tail (split)
4ea Harbor Banks 7-9oz catfish filet (cut in half)
16ea little neck clams
16ea mussels
16oz El Pasado 3/8 diced tomatoes
16oz Monarch white wine
8oz CVF diced onion
8oz CVF diced celery
1T Roseli chopped garlic
1tsp Monarch thyme leaf
10 threads saffron
1/4c CVF fresh parsley (chopped)
8oz water
2tsp CLS T lobster base
1/2tsp Monarch ground black pepper
8ea Hilltop Hearth French petit pain rolls (split and toasted)
Method: Place all ingredients except the seafood, parsley and rolls into a brazier simmer for ten minutes. Add catfish cover and simmer for five minutes, then add remaining seafood and simmer for five minutes. Remove from heat add parsley and serve.
Plating: in a wide shallow bowl place 2 shrimp, 2 scallops, 2 clams, 2 mussels, one piece catfish and one half of a lobster tail. Cover with 8oz of the broth and place two pieces of roll on the side of the bowl.
Yield: 8 servings
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