Seafood Stew/El’Eat

WSVN — Summer is the best time for fishing in South Florida and tonight one chef is showing how to make our catch a fabulous meal. That’s what’s cooking tonight as we grab a Bite ith Belkys.

The Chef: Will Biscoe
The Restaurant: El’Eat Restaurant & Lounge in North Miami Beach
The Dish: South Florida Seafood Stew

Ingredients:
2 tablespoons olive oil
½ medium onion, diced
1 tablespoon thinly sliced garlic
8 ounces ground chorizo
1 cup of tomato puree, diced tomatoes or crushed tomatoes
1 cup of beer or white wine
4 each 4-ounce red snapper filets, boneless
1 pound mussels
½ pound baby shrimp
Any combination of additional seafood you would like; we used crab, lobster and squid.
2 tablespoons chopped cilantro stems
Hot sauce to taste
2 tablespoons soft butter
Additional cilantro and lime wedges for garnish
4 pieces of crusty baguette

Method of Preparation:
-Place olive oil in a pot and heat on medium-high heat. Sauté onion, garlic and chorizo until tender. Add beer or wine to deglaze the pan and then tomato puree and chopped cilantro stems.

-Lower heat to a simmer and add the fish, and layer the calamari and mussels on top and finally the shrimp, lump crabmeat and lobster.

-Season to taste with salt, pepper and your favorite hot sauce. Cover and let simmer about 8 minutes until the fish is cooked and the mussels have opened. Stir in fresh lime juice and butter and stir again.

To Plate:
Divide into soup plates and top with additional cilantro and lime wedges. Serve with warm and crusty baguette.

Serving suggestion: Craft Beer

Serves: 4

El’Eat Restaurant & Lounge
3207 NE 163rd Street
North Miami Beach, FL 33160
786- 440- 7104
http://www.eleatmiami.com/

 

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