Best Accidental Recipe of the Week.
What happens to leftovers in my house, may not be what happens to them in your house, but I assure you, that will change.
Mediterranean Influenced Seafood Stew
My Cousin Hope and I came up with this dish last week and it’s a delicious one! The battle between ginger and tomatoes was won by the tomato.
Ready? Read on for more juicy details
You’ll need a large saute pan for this dish, or a wok.
1 lb of pasta, either Gigli, Campanelle, Cappelletti,
1 lb of scallops (I prefer the larger dry scallops- they are not pumped with water when frozen, ask your fish monger.)
1 lb of king salmon or steelhead trout (if you’ve never had steelhead and your local fish monger has some on hand, take it)
1 ugly tomato cubed (less seeds and water in these beauties, more meat for the buck)
Sugar Snap Peas (our grocer packs them onto small trays- a little more than a fat handful)
1 shallot, sliced (larger one, otherwise use 2)
1 clove of garlic, mashed (with the side of your chef’s knife, don’t have one? Check out the great selection of Chef’s Knives at Amazon)
a pinch of Saffron (1/4 gram is probably fine)
1 cup of white wine (Sauvignon Blanc, or a Spanish or Portuguese white)
1/4 cup of Peanut oil with 1-2 TB of butter added
Pan Searing Flour (this is easily made with salt and white pepper which is only used to keep the color consistant- feel free to use black)
A few slivers of Preserved Lemon diced (use only the peel and rinse before use)
Blanch for 1 minute or steam the sugar snap peas and set aside (they should have some crunch to them)
Prepare water for pasta. Begin the pasta once you have started browning the seafood.
Nuke the white wine with the saffron in it for 1-2 minutes
Slice the fish into stew sized cubes and set aside.
Pat the scallops dry with paper towels and dredge them in a bowl of pan searing flour (if you don’t have any of this pre-made flour, simply season the scallops with salt and pepper and then dredge in flour)
Dredge the fish in the same dish, adding more flour if needed.
prepare a large pan by preheating over medium-high (every stove is different) for a few minutes and add the oil and butter. The oil should be almost smoking- if it’s smoking, your too hot, turn it down.
Add the shallots to the oil and saute for 1-3 minutes, (adding the garlic after the first minute) or until they begin to turn color (do not let them brown much)
Remove from the oil with a slotted spoon and set aside.
Now add the scallops, sauteing them for 3-4 minutes on both side or until brown- (do not crowd the scallops or they will not brown, so do them in batches if you need to, I did mine in 2 batches) Scrape any excess flour crunchies out of the pan (if using steel or cast iron) to keep them from burning (these taste great).
Follow by sauteing the fish in the same oil, which by now will be disappearing- add a little extra oil if needed. Remove from oil when browned on two sides. Turn heat down a bit.
Now add the white wine and saffron to the pan and simmer the pieces of cured lemon peel for 1 minute, followed by the tomato cubes.
Cook the tomato cubes until the skin begins to curl, then add back the onions, garlic, seafood, and sugar snap peas. Turn the heat up to medium-high and cooked covered for 1 minute to warm ingredients)
Serve immediately over pasta!