I live very close to Castroville, Ca., the artichoke capital of the world, and use them in my recipes all the time. Love their nutty flavor. I add lots of onions, shallots or leeks to most recipes. This really helps to thicken a dish, like my favorite recipe for a good old bowl of soup. Check out the recipe and let me know what you think. Modified from Chef Tony Baker, Montrio Bistro, Monterey, CA.
My family loves this seafood stew. Especially this time of year…Dungeness Crab is in season and delicious! No need to cook it with the rest of the seafood as the crab meat is so delicate and really deserves its place as the finishing touch on top of the dish.
Over the years I have tried many recipes for seafood stew, Bouillabaisse, or Cioppino, but I like this combination of ingredients best. I deleted potatoes, and oil to reduce calories without compromising taste.
Low fatTotal Fat 2g
sat-fat FreeSaturated Fat 0g
Low cholCholesterol 57mg
Low carbsTotal Carbohydrate 13g
Serving size349gCalories from fat18kcalFiber3gProtein27gSugar7g
32ozCanned tomatoes in juice
1 lg Red Bell pepper- thinly sliced
1 lg FennelBulb- thinly sliced
2cBaby portabello mushrooms- coarsely chopped
1White onion- thinly sliced
1THerbs de Provence
4 lg Sea scallops
1/4c licorice liqueur
Cook onions in liquid, water and a few tablespoons of orange juice, for 15 minutes (the liquid makes a thick juice).
If you want to brown your onions, let the liquid evaporate and stir continuously to keep onions from sticking. Now add in a bit more water.
Once steaming, add red bell pepper, mushrooms, fennel, and simmer on a medium heat for another 10 minutes.
Once all vegetables are tender, add orange zest, herbs and pepper, canned tomatoes and juice for another 30 minutes.
Turn off heat and let sauce sit a few hours, or even refrigerate overnight. The great thing about this dish is the sauce gets better over time.
To finish the dish, add the seafood to ¼ cup of water in a large pan and cook for about 5 minutes.
Add Pernod to cooked seafood and allow to flame. The liquor burns off and makes this dish appropriate for anyone to eat!
Add seafood mixture to sauce just before serving. This keeps the seafood flavors distinct from the base.
The liqueur, tomato base, and tangy citrus create a unique flavor in this seafood soup.
Enjoy with French bread (a must with this dish!) and a pinch of crab on top. Bon Appetite!
My family loves this seafood stew. Especially this time of year…Dungeness Crab season just opened here in California! No need to cook it with the rest of the seafood as the crab meat is so delicate and really deserves its place as the finishing touch on top of the dish.
Check out the recipe: http://ifatfree.com/recipe/california-seafood-stew
My friend Rochelle just returned from two weeks in Bali. In addition to riding elephants and surfing, she took aBalinese cooking class. The herbs are very similar to what are used inThai dishes – lemongrass, galangal, Kaffir limes and leaves, red chile paste, etc. Not only are they healthy, but have healing qualities too. I use this combination of herbs in Tom Ka Gai soup along with mushrooms and chicken, and my boys love it. Healthy and healing herbs makes a good recipe. Thanks Rochelle for the great tip! Bon Appetit.
Creamy, tangy and a fresh nutty flavor. I live near Castroville (Artichoke capital of the world!) and buy artichokes almost daily during the season. I’ve made many dishes with artichokes but this soup is one of my favorites.
Remember when you used to tear recipes, coupons and great food photos from your favorite magazine and post them on the refrigerator? Well, think of ifatfree as your virtual FridgeDoor. Just drag the Silver Star to your bookmark bar. Then find beautiful photos of great tasting, low calories dishes and post them on your FridgeDoor!