For the seafood stock:
Heat the oil
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the Calamari Stew: Warm the olive oil over
he shells. Repeat the process for the clams.
In a
Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, Clamato juice, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
low heat, stirring occasionally, for 5 minutes.
Stir in
low cooker. Cook on low for 4 hours.
Remove the
and pepper. Add 2 cups seafood stock, clams, and mussels and
aute over medium-low heat for 15 minutes, until the onions
Cook tomatillos in boiling water for about 3 minutes (they will
slotted spoon, transfer the seafood to 4 bowls.
Add
Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except for seafood.
Heat to boiling, reduce heat & simmer uncovered 15 minutes.
Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
Add all ingredients except shrimp and cut seafood sticks. Cook until okra is done. Add shrimp and seafood.
Cook 5 to 7 minutes. Serve over rice.
FOR THE SEAFOOD:
Melt the butter in
loves and continue to cook for another minute or so, until
nd cold water; stir into stew. Cook and stir until thickened
In an 8-quart pot, heat all vegetables, salsa, onion and tomatoes. Do not drain vegetables. Roll stew meat in flour and brown in skillet. When meat has a crisp outer coating, place in pot. Slowly boil, covered, for 30 minutes. Stew is done when potatoes are soft on the inside.
Heat oil in a large pot over medium heat; cook beef in hot oil until browned completely, about 5 minutes.
Pour 4 cups water into the pot; add salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and cook beef for 2 hours.
Stir potatoes, carrots, celery, and onion into the water; cook until all vegetables are tender, about 30 minutes.
Whisk cornstarch into 2 tablespoons water; stir into the liquid in the pot. Continue cooking until the liquid has thickened, about 10 minutes.
Cut the horse meat into serving sized pieces sautee until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,.
spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick.
Remove bay leaves and serve over fresh kale.
Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.