In my hometown we looked forward to the months ending in "r" for this was the time of the year when seafood was believed by tradition to be most plentiful in the northeast U.S. That is the reason I chose this month’s recipe. Though I have numerous dishes to choose from, I decided on this one due to its simplicity of preparation. So you see I have listened to our Readers' request not to make the recipes too complicated. In this recipe I have used precooked packed frozen and canned seafood. The best choice of course would to use all fresh seafood. However the preparation time would be longer and the complexity of the process would be increased. Even though the fresh approach is well worth it,
I will write the easy version of the recipe. Note also that one may choose almost any seafood for use in this dish.
Needed:
1 package of frozen shelled shrimp (approx. 1 pound)
1 package of frozen mussels (approx. 1 pound)
1 large can of lump crab meat (pick over for shells and cartilage)
1 medium size salmon filet cut in small cubes (approx. 1/2 pound)
1 small bunch green onion chopped (white and green parts)
2 leeks chopped (white part only)
2 stalks of celery chopped
1 small red sweet pepper chopped
1 small yellow sweet pepper chopped
3 cloves of garlic fine chopped
1 large can of whole tomatoes chopped (reserve juice)
1 small can of tomato paste (small red can-50 kopecks)
1 teaspoon of Tabasco sauce
1 cup of dry white wine
1 cup of chicken broth (clam broth is best)
1 tablespoon of fresh parsley
1 teaspoon thyme
1 teaspoon oregano
1 tablespoon Old Bay seasoning (see below)
2 tablespoon of flour
1 tablespoon Mace or corn starch
2 tablespoons extra-virgin olive oil
Preparation:
In a large heavy saucepan, place oil heat to moderate heat; add onions, peppers, garlic, celery and leeks; cook until tender and slightly golden. Stir in flour, Mace, and tomato paste over low heat; stir for a few minutes and then add broth and wine. Simmer and keep stirring until mixture begins to thicken. Add tomatoes with juice, parsley, oregano, thyme and Old Bay seasoning; keep stirring while simmering. Now add all seafood to a pot and simmer for an additional 10 minutes; then serve in bowls.
You can make Old Bay Seasoning (this is special):
In a blender add 1 tablespoon black peppercorns, 6 bay leaves, 1/2 teaspoon of cardamom, 1/2 teaspoon mustard seeds, 4 whole cloves, 1 teaspoon sweet paprika, and 1/2 teaspoon Mace. Grind well and store in glass jar. If you have questions e-mail me at robert@twg.com.ua.
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