Seafood Stew

Ингридиенты:

• 6 (1 Lb) Maine lobsters
• 20 medium size Sea scallops
• 36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
• 10 (1 oz) pieces of black cod
• ? cup small dice carrots
• ? cup small dice celery
• ? cup small dice leek
• ? cup small dice Idaho potato
• 1 teaspoon kosher salt
• 1 teaspoon ground white pepper or black pepper
• ? teaspoon ground nutmeg
• 1 quart heavy cream
• 1 cup dry vermouth (can be made without)
• 10 (5 inch) puff pastry rounds

Способ приготовления:

• 1 Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After
• seafood is cooked, remove from water; reserve water and bring to boil.
• 2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow
• the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
• 3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half,
• season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when
• the sauce will cover the back of a wooden spoon. Set aside to cool.
• 4. Cut Maine lobster, shrimp and scallops into bite size pieces.
• 5. Pre-heat oven at 400 degrees.
• 6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up
• the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
• 7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden
• brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours
• ahead of time and keep warm at 150 F degrees.
• *All seafood can be substituted with other favorite options of your choice and availability