Recently I had a hankering for a fish stew. However, living far away from the sea sometimes poses a bit of a problem when trying to find good seafood. Obviously Toronto has an immense offer for just about anything if you’re willing to spend the time and money to find it. Thankfully the St. Lawrence Market has a wonderful selection of seafood, and so do most of the large supermarkets. While this is all fine and dandy, traffic sometimes gets in the way of getting to these fine food emporiums and I am left with whatever is in the fridge/freezer. Although I am an advocate of using the freshest ingredients, sometimes convenience trumps everything else. I really wanted fish stew but only had frozen shrimp, octopus, and scallops. I quickly ran down to the corner supermarket and got some fish fillets and mussels in their rather diminutive seafood section. Now the problem was lack of fish bones (a critical element in making a fish stock). I would generally cook all the proteins for the stew separately and bring them together and the end with the base of the stew (which has the fishy stock). However given the circumstances I cooked each element in the same pot while conserving all the juices. Once I had filtered all those juices it served as my stock base. The result was surprisingly good.
At the same time I decided to make 3 small amuse bouches: ceviche, pan seared and prosciutto wrapped scallop, and paprika and potato octopus. I started with the ceviche, lime cured fish, because it would take the longest. I sliced some tilapia into fine strips and combined with red onions, red peppers, lime juice, salt, white pepper, and a touch of a minced scotch bonnet. I placed it in the fridge for roughly 6 hours to let it cure.
Slicing the tilapia for the ceviche
As for my stew, I started with a some softened onions and herbs which I then added the mussels and steamed with some white wine. As I said, I conserved the juice which I then added to the bit of liquid I steamed the fish, and the other seafood with the exception of the octopus.
Base for the mussels and broth
Cooking the mussels with white wine
Octopus, unlike most things, benefits from being frozen. I thawed mine and plopped in in a large pot of salted boiling water for roughly 25 minutes until it was cooked and tender. Once I had my seafood juice stock base I simply added tomato and a few other ingredients and let it cook for a while. Once the base was ready I just added the seafood and voila!
Adding the seafood to the tomato and broth
The scallops were a bit of a different story. I decided to saute them in butter. I pulled one out before it was cooked all the way and then re-sauteed it after I had wrapped it in a slice of prosciutto.
Sautéing the scallops
I used a few pieces of octopus for the amuse bouche. I simply rolled them in some cooked potato slices I tossed in olive oil with paprika.
Amuse Bouche Trio: Prosciutto Seared Scallop, Octupus Galician Style, and Ceviche
As for the stew, I served with some garlic bread and a shot of sherry.
Seafood with garlic toast and sherry
Here is the recipe. Yum!
Tags: Ceviche, curing, Fish, garlic, Mussels, Octopus, paprika, Prosciutto, Scallops, Seafood, Sherry, Shrimp, Tomato
The Gilded Pig 