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January 13 2017

Guppy’s Seafood Bowl

My recipe for January is a Mediterranean dish similar to bouillabaisse, well my version of this seafood and broth combination. I hope you will enjoy, until next month….

                                          Guppy’s Seafood Bowl
Serves 4
 
For the broth:
 
1/ 4 cup – extra virgin olive oil
1TB. – fresh chopped garlic
½ cup – carrots (julienne)
½ cup – leeks (cleaned and julienne)
1 tsp. – saffron threads
6 cups – hot chicken stock
2 – Whole cloves
½ tsp. – Tabasco
2 tsp. – Worcestershire sauce
Zest and juice of one orange
Zest and juice of one lemon
 
1)Stir the saffron into the hot chicken stock and set aside for 30 minutes for the flavor to steep into the stock. Place a stainless steel pot on the stove. Pour in olive oil, garlic, carrots, and the leeks. Turn on medium high heat and sweat the vegetables until soft.
 
2)Add the stock, spices and the juices and bring to a slight simmer.  Cook 5 minutes and turn off stove.  Keep hot.
 
 
 
 
 
 
 
 
Preheat oven to 400*
 
4 – 4 ounce fillets of fresh snapper, grouper, cod, or salmon
8 – Jumbo shrimp (peeled and deveined)
8 – Sea scallops
1Lb. – cleaned calamari rings
16 - large black mussel’s
16 - little neck clams
 
1)In four separate pie pan’s, place one piece of fish on the pan and divide all other seafood equally. Pour enough saffron broth over the seafood to just cover. Carefully place each pan in the preheated oven. Cook about 8 minutes or until fish is fully cooked. All other seafood should be cooked and mussels and clams opened.