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Seafood Stew with Garlic Rouille Croutons

  • 4servings
  • 190minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil (45 ml)

  2. 1 carrot, chopped

  3. 1 celery stalk, chopped

  4. 1 onion, chopped

  5. 1 leek, chopped

  6. 1 fennel bulb, chopped

  7. 1 garlic head, halved

  8. 3 tablespoons ketchup (45 ml)

  9. Shells of 2 lobsters

  10. Shells of 4 crab legs

  11. 3 sprigs of thyme

  12. 3 sprigs of rosemary

  13. 1 tablespoon peppercorns (15 ml)

  14. 16 cups water (4 l)

  15. 1 tablespoon cold butter (15 ml)

  16. Kosher salt

  17. 2 tablespoons olive oil (30 ml)

  18. 2 leeks, cut in chunks

  19. 12 shitake mushrooms (about 2 per person)

  20. 1 cup frozen peas (250 ml)

  21. 4 red bell peppers, roasted, peeled and sliced

  22. A ladle of seafood stock (see Chuck's recipe)

  23. Salt and pepper

  24. 6 slices of country bread

  25. 3 garlic cloves, chopped

  26. 1/2 red chili, seeded & chopped

  27. 1 cup olive oil (250 ml)

  28. 1 egg yolk

  29. 1/2 adle of seafood stock (see Chuck's recipe)

  30. Meat from 4 crab legs

  31. 1 pound of clams (500 g)

  32. 1/2 pound of mussels (225 g)

  33. 1/2 pound of rock shrimps (225 g)

  34. Meat from 2 lobsters

  35. 4 sea scallops on the shell

  36. Chervil

Instructions Jump to Ingredients ↑

  1. Cook lobsters for a 1 1/2 minute. Remove shells from lobsters and the crab legs (Crab legs are sold already cooked). Keep the shells for the stock and store the meat in the fridge for later.

  2. In a stockpot, on medium heat, add oil and sauté the vegetables for about 5 minutes. Add shells, ketchup, rosemary, thyme and stir. Add peppercorns and water. Bring to a boil, lower the heat and let simmer for 2 hours.

  3. Strain the stock into a smaller saucepan, reduce to medium heat for another 45 minutes or until approximately 1/3 of the stock is left. Add butter. Remove from heat and set aside. Season with salt and pepper to taste.

  4. In a saucepan heat olive oil on medium heat. Add leeks and sauté until they are golden brown (about 10 minutes). Add the mushrooms and continue cooking until brown, about 5 more minutes. Add the roasted peppers along with their juices. Add a ladle of the seafood stock. Season with salt and pepper. Keep warm and just before serving add the peas to warm them up.

  5. Soak 2 thick slices of bread in the seafood stock. Squeeze it out and add it to the food processor along with garlic, chili and egg yolk. Buzz it up. Slowly add olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split.

  6. Grill the remaining slices of bread in a pan on medium high heat with olive oil. Keep aside. When ready to serve, spread the rouille on the grilled croutons and serve with the seafood stew.

  7. Add the clams to the simmering seafood stock and cook for about 5 minutes until they start to open. Add mussels and continue to cook for another 2 minutes until they open, then add shrimp and lobster meat. You don’t need to add the crab meat because it’s already cooked. Let it simmer for 2 minutes.

  8. Divide the roasted leeks and shitake mixture in bowls, top with crab meat, then seafood. Add a ladle of the seafood stock and drizzle with good quality olive oil.

  9. Garnish with a live scallop and chervil on the shell and on the side a crouton spread with rouille.

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