Mediterranean Seafood Stew
Directions
- Heat sauté pan; add olive oil.
- Sweat shallots and garlic; add lobster, shrimp, scallops, and mahi mahi to pan and cook until lightly browned.
- Turn seafood over, add mussels and clams to pan.
- Add tomato saffron broth and cover with lid; simmer until seafood is cooked.
- Season to taste, finish with fresh basil.
- Arrange all seafood in serving bowl, then add broth and drizzle with extra virgin olive oil.
- Garnish with two bias cut slices of garlic olive oil rubbed & grilled baguette and fresh sprig of basil.
Ingredients
- 1 tbsp Roma® Oil, Olive
- 1 Empire's Treasure® Mahi Mahi Fillet(s), 2 - 4 oz
- 2 pc Empire's Treasure® Shrimp, 21/25 Count
- 1 pc Bay Winds® Scallops
- 3 pc Empire's Treasure® Mussels
- 3 pc World Dock® Clams
- 1/2 ea Bay Winds® Lobster, Tail(s), split
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1 tsp Peak Fresh Produce® Shallot(s), minced
- 6 to 8 oz Tomato Saffron Broth, (see recipe below)
- 1 tbsp Peak Fresh Produce® Basil, chiffonade
- 2 pc Heritage Ovens® Bread, Baguette(s), Artisan French
Tomato Saffron Broth
Directions
- Sweat shallots and garlic in olive oil; add spices.
- Combine clam juice and wine in sauce pot; simmer for five minutes.
- Strain through China cap.
- Add saffron and tomato juice; season to taste- hold for service.
Ingredients
- 2 tbsp Roma® Oil, Olive
- 1 ea Peak Fresh Produce® Shallot(s), chopped
- 1/4 cup Peak Fresh Produce® Garlic, minced
- 2 cups Empire’s Treasure® Clam Juice
- 2 cups white wine
- 1 tsp Magellan® Dry Thyme
- pinch Magellan® Crushed Red Pepper
- 1 tsp Magellan® Dried Basil Leaves
- 1/2 tsp McCormick® Dried Tarragon Leaves
- 1/2 tsp McCormick Culinary® Fennel Seed
- pinch saffron
- 2 cups Ascend® Tomato Juice
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
