Fool-i-ya-baise Seafood Stew

Name: Fool-i-ya-baise Seafood Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 3 inches baguette, crust trimmed; 2 baguettes, ask for them to be sliced at the bakery counter; 1 bay leaf; 425 grams can chunky style crushed tomatoes or diced tomatoes; 2 ribs celery, split lengthwise, then chopped; 946 milliliters chicken stock, good quality, from soup aisle; 237 milliliters dry white wine; 1 teaspoon fennel seed, 1/3 palm; 1 kgs fish, cut into 2-inch pieces, such as red snapper and tilapia; 118 milliliters chopped flat leaf parsley, 3 handfuls; 4 cloves garlic, cracked away from skin; 6 cloves garlic, chopped; 1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained; 237 milliliters olive oil; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 1 medium onion, chopped; 2 orange peel, 3 or 4-inch strips, made with vegetable peeler; 2 smalls red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes; 2 roasted red bell peppers, jarred is fine but pat them dry; 1 teaspoons salt; 8 servings Salt and pepper; 12 sea scallops, halved; 59 milliliters stock from above stew, taken as it cooks; 1 small bundle fresh thyme, sprigs, 4 to 6, left whole

Fool-i-ya-baise Seafood Stew is a dairy free and pescatarian recipe with 8 servings. This main course has 519 calories, 45g of protein, and 15g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have orange peel, olive oil, sea scallops, and a few other ingredients on hand, you can make it. To use up the orange peel you could follow this main course with the Almond Fresh Berry Trifle as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat a wide, heavy pot over medium high heat.

Equipment you will use

Pot

Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add garlic, leeks, onions, celery and bay. Season with salt and pepper.

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Salt And Pepper

Celery

Garlic

Onion

Leek

Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables.

Ingredients you will need

Fresh Thyme

Seasoning

Vegetable

Parsley

Orange

Saute vegetables 5 to 8 minutes, until leeks are tender, but still green.

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Vegetable

Leek

Add wine and stir in 1 to 2 minutes.

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Wine

Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.

Ingredients you will need

Salt And Pepper

Stock

Scallops

Tomato

Seafood

Fish

Soup

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Frying Pan

Preheat oven to 250 degrees F.

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Oven

Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille.

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Baguette

Spread

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Baking Sheet

Place sheet in oven to lightly toast sliced bread.

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Sandwich Bread

Toast

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Oven

For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.

Ingredients you will need

Extra Virgin Olive Oil

Roasted Red Peppers

Chili Pepper

Whole Garlic Cloves

Red Pepper Flakes

Fish Stew

Baguette

Pepper

Bread

Stock

Equipment you will use

Food Processor

Ladle

Bowl

When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew.

Ingredients you will need

Bay Leaves