Heat a large pot or Dutch oven, over medium low heat and add onions; saute until softened, but not browned, about 5 minutes.
Add stock, cilantro cooking base, tomato paste and coconut milk; increase heat to boiling.
Reduce heat, cover, and simmer 20 minutes.
Add shellfish, cover and continue to simmer until clams open, about 5 to 7 minutes longer (discard any shellfish that do not open); snip lobster tails in half lengthwise.
Garnish, as desired.
Put butter and oil in skillet over medium heat until butter melts and mixture bubbles.
Add wine, garlic, rosemary, oregano and onion.
Cook, stirring until wine evaporates and butter is golden.
Reduce heat and add tomatoes.
Cook until heated through, 2 to 3 minutes.
Add shellfish, parsley, sugar and salt and pepper.
Stir until shellfish is heated through and serve over hot pasta.
Serves 6.
Melt butter and olive oil in large skillet until bubbles. Add dry white wine, garlic cloves, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown.
Reduce heat to medium and add drained Italian tomatoes. Add shellfish, parsley, sugar, salt and pepper to taste.
Stir until seafood is thoroughly heated through.
Serve over hot pasta such as fettucine or spaghetti.
Serves 6.
side.
To make the shellfish and rice, heat the oil
n the fish (not the shellfish yet), as well as the
bring to a boil. Place shellfish in a steaming rack or
----Shellfish Spice Mix----.
Combine all
Boil various shellfish for 30 minutes and reserve
o a serving plate. Add shellfish starting with the ones that
crubbing shells.
Steam the shellfish just enough so that the
id and steam until the shellfish are open. Remove from pan
ice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops
Prepare the fish and shellfish (remove bones, skin and shells).
Refrigerate the fish and shellfish.
Put bones, skin and shells and water into a microwave-safe casserole.
Cover. Microwave on High power for 5 minutes. Remove.
Do not uncover. Allow to cool. Strain.
full boil. Add salt, shellfish boil, sausage, and potatoes. Let
Brown rice in olive oil until brown.
Remove from pan.
Saute onions, garlic, sausage, peppers in olive oil and whatever other vegetables and raw meat you use.
Add rice, chicken broth and paprika (adjust quantity) and bring to boil.
Add saffron, pinch only, boil 8 minutes.
Add shellfish.
Bury shellfish in rice. Simmer until rice absorbs all liquid.
Do not cover.
Combine onion, leeks and garlic and cook, covered, over very low heat until soft, about 10 minutes, adding a little stock if necessary.
Add all the other ingredients except fish, shellfish and garnish.
Mix well and bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Add fish and shellfish and cook until it turns opaque, 2 to 5 minutes.
Serve garnished with fresh French bread.
xcept the fish and/or shellfish and bring to a boil
Cover the skillet to keep shellfish warm.
Pour fish stock
In a saucepan, place all ingredients except the shellfish and cook over medium heat for 4 to 5 minutes, until the pieces of onion and green pepper become tender and a saucelike consistency is reached.
Then add the shellfish and simmer for just 5 more minutes, no more or the fish will be overcooked.
Serve over pasta. Serves 4.
Heat oil in a large saucepan; add onion and cook gently for 5 minutes or until softened. Add artichokes, broth and wine.
Cover and simmer 20 to 30 minutes or until artichokes are tender and a leaf pulls away easily.
Process mixture in food processor or blender until smooth.
Return soup to saucepan. Stir in shellfish, cream, parsley, salt, nutmeg and pepper.
Simmer very gently, uncovered, over low heat 5 to 10 minutes. Do not boil or shellfish will become tough.