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
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.
Divide into soup plates and top with additional cilantro and lime wedges. Serve with warm and crusty baguette.
Serving suggestion: Craft Beer
El’Eat Restaurant & Lounge
3207 NE 163rd Street
North Miami Beach, FL 33160
786- 440- 7104