Shellfish Posole Stew with Blue Cornbread, Red Chile Butter

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Shellfish Posole Stew with Blue Cornbread, Red Chile Butter - print recipe

Yield:

Ingredients:


40 ml	unsalted butter
1 med	onion chopped
4 cup	lobster stock
20 ml	pureed chipotle
40 ml	ancho puree
1/4 cup	honey
	Salt to taste
	Freshly-ground black pepper to taste
1 cup	olive oil
16 lrg	shrimp shelled, deveined
16 lrg	sea scallops
3 med	carrots scraped, and
	cut into 2" sticks
2 med	zucchini cut thin 2" sticks
2 1/2 cup	canned posole rinsed, well drained
40 sm	clams scrubbed
	(such as manila or cockles)
	Cilantro sprigs
	Blue Cornbread, Red Chile Butter (see recipe)

Method:

In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste.

In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.

This recipe yields 8 servings.

Rating: 0

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