After feasting on a delicious tri-tip steak lunch prepared by
Derek and Eric, I grabbed Christian and we headed to the grocery
with one idea in mind: seafood stew. We selected our ingredients
based on what was available at the store. We got some shrimp,
halibut and clams and decided on a tomato base. It was a great way
to celebrate Ryan's birthday.
- 4 poblano peppers
- 2 large sweet onions
- 10 cloves of roasted garlic
- 20 baby clams
- 2 lbs of halibut
- 1 lb large shrimp, uncooked with tails on
- 1/4 cup Kosher salt
- 1/4 cup sugar
- 2 large cans (6 cups total) of Progresso Diced Tomatoes
- 1 cup of chopped green onion stems (do not use the white
part)
- 3 tbs extra virgin olive oil
- 1/2 bunch of cilantro, chopped
- 4 cloves garlic, minced
- 1 tbsp lemon zest
Preheat the oven to 350. Wash the poblano peppers and place
onto a cookie sheet. Slice the onions into thick rounds
(about 1/2 inch). Place the onions onto the cookie sheet with
the peppers and roast both for about 35-40 minutes. Remove, let
cool, cut the peppers in half and remove the seeds using the back
of a knife. You can keep the seeds in, but the sauce will be
more spicy.
In a sauce pan heat the olive oil over medium heat and add the
roasted garlic and diced green onions. Saute for about 2-3
minutes, chop the peppers and onions and add to the sauce pan then
add the tomatoes. Let cook down for about a 1/2 hour over
medium heat.
As the sauce cooks down brine your shrimp and fish. Chop the
halibut into bite size pieces and place the shrimp and fish into a
large bowl and cover with water. Add the 1/4 cup kosher salt and
1/4 cup sugar and mix well. Let rest in the refrigerator for
no more than 30 minutes. Remove from the brine and drain
well. Place onto a cookie sheet and pat with paper towels to remove
the excess liquid from the fish.
Add the clams to the pan and cover to cook about 5 to 7
minutes.
Heat the broiler on high and broil the fish and shrimp for 4-5
minutes. Add the broiled fish to the stew and let the stew
cook for a few more minutes. Discard any clams that do not open.
Taste and season with salt and/or pepper as necessary.
Make your cilantro gremolata. Combine the garlic, lemon zest
and cilantro in a small bowl.
Serve the stew over rice and top with a sprinkling of the
gremolata.
Enjoy with a fruity Sauvignon Blanc.
