Asian Seafood Stew
Broth:
1/2 pound lemongrass, chopped
2/3 cup lemon juice
2/3 cup lime juice
1 cup clam juice
1/3 bunch cilantro
1 Serrano pepper, chopped
2 1/2 cups white wine
1 cup coconut milk
Bring all ingredients to boil. Simmer for one hour. Strain.
Ginger Paste:
6 ounces ginger root, peeled
4 ounces garlic, peeled
1 Serrano pepper, stemmed
and seeded
1 ounce red chile flakes
1/2 cup canola oil
1/2 bunch cilantro
Slice peeled ginger root into rings and then into small pieces. Place in food processor with oil and garlic and process until completely uniform. Brunoise serranos and finely chop cilantro. Mix all ingredients together and
keep cold.
Stew:
8 pounds assorted fish and shellfish,
cleaned and cut into uniform
shapes
2 cups mango, diced small
1 cup scallions, sliced small
1/4 cup cilantro, finely
chopped
1/2 cup basil, chiffonade
6 ounces butter
2 packages Bean Thread
Vermicelli Noodles, hydrated
in warm water
In a large pot, heat enough oil to cover bottom. Add fish, shellfish and ginger paste. Stir constantly for about 1 minute. Add broth and cover with lid. When shellfish opens, add everything but noodles. Season with salt and pepper. Arrange noodles in bowls and place fish and shellfish on top. Top with broth and crusty bread. Enjoy! Serves 8.
Though the 2009 New Orleans Wine and Food Experience, and Chef Rosenberg’s visit, has already passed, mark your calendar for NOWFE 2010: May 26-29!
