Mediterranean Seafood Stew
Directions
Heat sauté pan; add olive oil.
Sweat shallots and garlic; add lobster, shrimp, scallops, and mahi mahi to pan and cook until lightly browned.
Turn seafood over, add mussels and clams to pan.
Add tomato saffron broth and cover with lid; simmer until seafood is cooked.
Season to taste, finish with fresh basil.
Arrange all seafood in serving bowl, then add broth and drizzle with extra virgin olive oil.
Garnish with two bias cut slices of garlic olive oil rubbed & grilled baguette and fresh sprig of basil.
Ingredients
1 tbsp Roma® Oil, Olive
1 Empire's Treasure® Mahi Mahi Fillet(s), 2 - 4 oz
2 pc Empire's Treasure® Shrimp, 21/25 Count
1 pc Bay Winds® Scallops
3 pc Empire's Treasure® Mussels
3 pc World Dock® Clams
1/2 ea Bay Winds® Lobster, Tail(s), split
1 tsp Peak Fresh Produce® Garlic, minced
1 tsp Peak Fresh Produce® Shallot(s), minced
6 to 8 oz Tomato Saffron Broth, (see recipe below)
1 tbsp Peak Fresh Produce® Basil, chiffonade
2 pc Heritage Ovens® Bread, Baguette(s), Artisan French
Tomato Saffron Broth
Directions
Sweat shallots and garlic in olive oil; add spices.
Combine clam juice and wine in sauce pot; simmer for five minutes.
Strain through China cap.
Add saffron and tomato juice; season to taste- hold for service.
Ingredients
2 tbsp Roma® Oil, Olive
1 ea Peak Fresh Produce® Shallot(s), chopped
1/4 cup Peak Fresh Produce® Garlic, minced
2 cups Empire’s Treasure® Clam Juice
2 cups white wine
1 tsp Magellan® Dry Thyme
pinch Magellan® Crushed Red Pepper
1 tsp Magellan® Dried Basil Leaves
1/2 tsp McCormick® Dried Tarragon Leaves
1/2 tsp McCormick Culinary® Fennel Seed
pinch saffron
2 cups Ascend® Tomato Juice
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Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
