Buon appetito!
Seafood Guazzetto
Ingredients
- 2 Cod or Halibut
- 8 Scallops
- 16/20 Shrimp
- 2 Lobster Tails
- 2 Garlic Cloves Finely Diced
- 4 Shallots Finely Diced
- 2 Celery Stalks Finely Diced
- 1 Leek White Part Only, Roughly Chopped
- 1 jar Tomato Puree
- 3 Cups White Wine
- ½ tbps Peppercorns
- 2 Bay Leaves
- 10 Basil Leaves
- Hand Full Of Parsley Finely Chopped
- A Few Slices Of Sourdough Bread
- Extra Virgin Olive Oil
- Salt
- Pepper
Instructions
- Clean shrimp and reserve the shells.In a medium size saucepan, start the seafood stock. Add one tablespoons of olive oil, 2 shallots, leeks, celery with the shrimp shells on medium heat. Season with salt and pepper. Add 1 cup of white wine and let it reduce by half. Cover with 8 cups of water. Add peppercorn and bay leaves and cook for at least one hour.
- In the meantime, prepare the tomato base. In a large saucepan, add a couple of tablespoons of olive oil with the remaining two shallots and garlic. Cook down for 5 minutes, then add 2 cups of white wine e let it reduce by half. Add the tomato puree, the basil, season with salt and pepper and let it cook for a few minutes. Strain the lobster stock into the tomato sauce and keep on cooking it.
- Cut 2/3 slices of sourdough per person. Drizzle with olive oil and cook in a cast iron or flat top to grill the bread for very crunchy slices. Cut the lobster tails in 2 inches pieces. Low the heat of the sauce and gently poach lobster and shrimp.
- Put a cast iron pan on high heat. Season the cod (or halibut) and the scallops with salt and pepper. When the pan gets very hot, add a little bit of olive oil to the pan and place the fish in the pan. Hold your fingers on the fish for a few seconds to make sure it lays flat on the pan. Cook for 3 minutes, check the color for golden brown, the flip. Add the scallops, cook 90 seconds per side. Set fish and scallops aside.
- Turn the heat of the sauce on high to get the sauce vert hot for serving. Add some ¾ of the parsley. Reserve the rest for garnish
- Plate in bowls. Take one slice of bread per person, cutting it into 1-inch pieces, and put it at the bottom of the bowl. Serve a few pieces of lobster and shrimp per person. Then add a few ladles of sauce per bowl. Cut the fish in halves and serve each half per person. Add two scallops to each bowl, sprinkle each bowl with some parsley, and drizzle with some olive oil. Don’t forget the bread for ‘scarpetta’!
