Ingredient: bay leaves

Irish_scallop_bisque

Irish Scallop Bisque

Irish Scallop Bisque

Here is a wonderful recipe for Irish Scallop Bisque.

According to beyondmeresustenance.com, a bisque is traditionally a cream and shellfish based soup of French origin. The mirepoix base in this one really bumps up the flavor, and the use of prepared shellfish stock makes this quick and easy. The author strongly recommends using an immersion blender to purée the soup as pouring hot soup into a blender is messy and can be dangerous.

Luxurious flavors abound in this creamy bisque! It’s perfect as an elegant starter course, or a light main course with bread and a salad…

If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.

Recipe by Oana Iancu as published on beyondmeresustenance.com.

For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/

Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Irish_scallop_bisque
Irish Scallop Bisque
Print Recipe
Luxurious flavors abound in this creamy bisque! It's perfect as an elegant starter course, or a light main course with bread and a salad.... If you are serving it as a starter course, use one scallop per bowl.. If you plan to serve it as a main course, the recipe author suggests 2 to 3 scallops per serving.  Recipe by Oana Iancu as published on beyondmeresustenance.com. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/
Ingredients
Servings:
Instructions
  1. Ingredients: 8 large, fresh Motts Channel Seafood scallops olive oil to drizzle 1 quart seafood stock (4 cups) - click here for any easy recipe 3 stalks celery 2 medium carrots 1 large potato russet preferred 1 medium onion, chopped 3 tablespoons butter 1 teaspoon tomato paste 1 cup dry white wine (see notes) 2 bay leaves 1 teaspoon dried thyme leaves 1 tablespoon fresh 1 cup half and  half fresh chives for garnish sea salt and fresh ground pepper  Instructions 1. In a large saucepan, melt 3 tablespoons butter and sauté over medium heat the onion, carrots, celery and potato. Decrease the heat to medium-low and cook for 10 minutes, stirring occasionally. Add dry white wine and continue to cook for another 5 minutes.
  2. 2. Stir in tomato paste and cook for another couple of minutes. Slowly add seafood stock, bay leaves and thyme. Cover and gently simmer for 20 minutes.
  3.   3. Turn off the heat, remove celery stalks, bay leaves and thyme and puree the mixture with a blender until smooth. Return the bisque to low heat, add half and half, stirring. Adjust salt and pepper. Cook for another 2 minutes.
  4. 4. Meanwhile, in a pan, heat olive oil until very hot but not smoking. Sear scallops about 2 minute on each side. Remove and set aside.
  5. 5. Serve the bisque in bowls, adding scallops on top and sprinkle with some fresh chopped chives
Share this Recipe
Powered byWP Ultimate Recipe
Irish-640x437_thumb

Irish Seafood Stew

Irish Seafood Stew
Print Recipe
Irish Seafood Stew
Print Recipe
Instructions
  1. In a large pot, melt the butter and sauté the onions over medium heat until soft.
  2. Add the smoky bacon and continue to fry until it the bacon is cooked through, about 3-4 minutes.
  3. Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the clam juice or fish stock.
  4. Season well with salt and pepper.
  5. Simmer for 10-15 minutes until the potatoes are tender yet firm.
  6. Add the seafood and simmer gently for 5 minutes.
  7. Turn the heat to low and stir in the parsley and cream.
  8. Heat just until warm and serve.
Recipe Notes

 

 

 

Save the corned beef and cabbage for another year. This seafood stew recipe and its soda bread accompaniment will fill you up...no luck required.

Recipe and photo credit:  cowlickcottagefarm.com

Share this Recipe
Powered byWP Ultimate Recipe
shrimp etoufee

Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
Share this Recipe
Powered byWP Ultimate Recipe
cioppino-cl-x

Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
Share this Recipe
Powered byWP Ultimate Recipe