Seafood Stew

Name: Seafood Stew
Yield: 10 servings
Ingredients: 6 (1 Lb) Maine lobsters; 20 medium size sea Scallop:scallops; 36 large Shrimp:shrimp, peel, cleaned and tail removed, aprox. 2 lbs.; 10 (1 oz) pieces of black Cod:cod; 1⁄2 cup small dice Carrot:carrots; 1⁄2 cup small dice Celery:celery; 1⁄2 cup small dice Leek:leek; 1⁄2 cup small dice Idaho Potato:potato; 1 teaspoon Salt:kosher salt; 1 teaspoon ground white pepper or Peppercorns:black pepper; 1⁄4 teaspoon Nutmeg and mace:ground nutmeg; 1 quart heavy cream; 1 cup dry vermouth (can be made without); 10 (5 inch) puff pastry rounds

Stew Stewing Seafood Scallops Cream Winter Comfort Food

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10 servings

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Ingredients (14)

6 (1 Lb) Maine lobsters
20 medium size sea scallops
36 large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
1⁄2 cup small dice carrots
1⁄2 cup small dice celery
1⁄2 cup small dice leek
1⁄2 cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
1⁄4 teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds

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Every inaugural luncheon has to have a requisite seafood dish representing the best of America’s waters. This creamy concoction was served to President Barack Obama after his inauguration.

If using whole lobsters, see our Lobster recipe for tips on how to crack, clean, and cook them.

What to buy: All seafood can be substituted with other favorite options of your choice and availability.

Special equipment: 10 (3 1⁄2 inch) terrines/ramekins or serving dish of your choice.

For those not into seafood, we highly recommend our easy vegetarian stew during the cold winter months.

By Joint Congressional Committee on Inaugural Ceremonies

Instructions

1Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1 qt of liquid remains. This will be the base for the sauce.
3Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half,
season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4Cut Maine lobster, shrimp and scallops into bite size pieces.
5Pre-heat oven at 400 degrees.
6Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden
brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.

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In this episode of Kitchen Essentials, we visit chef Mike Price at his seafood-centric restaurant, The Clam, located in the West Village of Manhattan. Chef Mike is an expert when it comes to fish and shellfish, so it’s only natural that his selection of essential tools included a fish spatula, and shucking knives. The chef talks us through his favorite tools when making lobster rolls, which include claw pins and his favorite counter top plancha. His selection also includes pin bone tweezers, and he shares a trick on how to prep them before you first use them