Seafood Stew (or other hearty dish) that doesn't contain tomatoes and isn't dairy-heavy
Anyone know of something yummy for this dreary spring day? We've got a hankering for seafood and a few food restrictions mentioned in the topic title. Hoping to simmer something on the stove tomorrow so if you have any ideas, please share.
I often cook seafood in a red curry, using commercial red curry paste and coconut milk. Have also used commercial green curry paste the same way.
West Indian style curried shrimp
Seafood stew in a saffron broth (just omit the 1 tomato that's in the recipe) http://www.epicurious.com/recipes/foo...
Not sure if the tomatillos will work for you, if tomatoes are an issue, but I've also poached seafood in a salsa verde
for a non-stew dish- Seafood Paella
Take a bunch of fresh seafood, trim and clean. Cut in to bite size pieces if necessary.
Saute sliced shallots and garlic in a large saute pan or small stock pot, deglaze with white wine (or beer) and cook off the alcohol. Add some high quality chicken, seafood or veg stock (I might add a squirt of siracha, red pepper flakes, saffron or some mustard). Add the fish based upon cooking time (i.e. filets first, shellfish last). When shellfish is done, finish with fresh parsley and a light dusting of parm and a pat of butter (if allowed).
When write "other hearty dish" that says to me we're not limited to seafood suggestions. Assuing I'm right consider the following stews:
Lamb a la Suede (The liberal use of dill accounts for the word "Swedish" in the title)
Carbonnade (Belgian Beef and Beer Stew/Julia Child's version in MASTERING is the gold standard)
Tilapia is very sustainable, probably more so than other farm raised fish. However, CC said its like an aquarium fish, and its basically raised that way. Easy, because it can grow big in small containers (I did research on Tilapia in my grad school days). I can't stand it...texture is OK, but the flavor is awful. I always notice some bitterness. Much of that comes from algae in their water...like from a green mucky pond. While their natural food is algae, their commercial food is grain based. That means Omega 6 fatty acids, not the good Omega 3's. And there have been articles about how those O 6's in tilapia can be worse for you than the O 6's in beef. Much tilapia from Asia is "finished" in salt water. Definitely improves the flavor, but here you are back to the bad aspects of mariculture, complete with pollution and antibiotics,, etc.
This one is really delicious (and no tomatoes or dairy):
Rick Bayless's Hearty Seven Seas soup
Rick Bayless's Mexican Kitchen, Scribner 1996
Guajillo Sauce Base:
3 cloves garlic, unpeeled
8 medium-large (about 2 oz (56 grm). total) dried gualillo chiles, stemmed and seeded
1/2 tsp (2 ml) dried oregano, preferably Mexican
1/8 tsp (1 ml) black pepper, preferably fresh ground
a pinch cumin, preferably freshly ground
1 tbsp (15 ml) vegetable or olive oil
3 quarts (2850 ml) fish or chicken stock
2 large sprigs epazote (or use a handful of cilantro if no epazote is available
salt, about 2-1/4 tsp (10 ml) depending on the saltiness of the broth
a little sugar, if necessary
12 medium-large (about 8 oz (224 grm).) shrimp
6 small boiling potatoes (like the red-skin ones), cut into 3/4 inch dice
2 cups (475 ml) diced (3/4 inch) vegetables, such as zucchini and peeled and pitted chayote
2 ears of corn, shucked, silk removed and cut crosswise 3/4 inch thick (optional)
1 lb (.5 kg). (about 2 dozen) tightly closed fresh mussels or clams, well scrubbed(and for mussels, any stringy "beards" trailing from between the shells removed)
12 oz (336 grm). boneless skinless fish fillets (such as snapper, cod, halibut, mahimahi and the like--in Mexico, robalo [snook] is popular), cut into 3/4 inch pieces
2/3 cup (150 ml) finely chopped white onion
1/2 cup (125 ml) loosely packed, chopped cilantro
1 large lime, cut into wedges
Directions at : http://online-cookbook.com/goto/cook/...
Here's a favorite: Clams with black beans and collards.
Saute chorizo and garlic in olive oil. Add some liquid- white wine/chicken stock/shrimp head stock/clam juice or a combination. Add some diced potato and chopped collard greens (or kale). When they start to get tender, add a can of black beans and a dozen littlenecks/cherrystons, or a lb of mussels, or a lb of manila clams, or whatever seafood or seafood combination you like best. (Bivalves like clams or mussels will give the richest, heartiest flavor.) Eat them when they open!