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Fanfare Seafood Stew

chef.rylan's picture
Ingredients
  Haddock fillets/Cod fillets 8 Ounce, thawed (Fresh Or Frozen)
  Cream sherry/Cooking sherry 1⁄4 Cup (4 tbs)
  Finely chopped ginger root 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Large shrimp 8 Ounce, uncooked, thawed, shelled and deveined (Fresh Or Frozen)
  Olive oil/Peanut oil 1 Tablespoon
  Fish broth/Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Tablespoon
  Frozen broccoli carrot fanfare 16 Ounce (Green Giant Valley, Combinations)
  Cornstarch 4 Teaspoon
  Cold water 2 Tablespoon
Directions

MAKING
1. Cut the fillets into 1-inch cubes.
2. In a large bowl, add cream sherry, gingerroot, salt, pepper and garlic and mix well.
3. Add fish and shrimp and toss or shake to coat.
4. Let it stand for 20 minutes at room temperature.
5. Drain out and reserve the marinade.
6. In Dutch oven or wok heat oil over medium flame
7. Add the fish and shrimp, fry until opaque in color, 2 to 3 minutes.
8. Remove, keep the contents warm.
9. Add in fish broth, soy sauce and reserved marinade to Dutch oven and mix all contents well.
10. Add vegetables and bring the contents to boil.
11. Decrease heat, cover and cook under low flame for 5 to 7 minutes until vegetables are crisp and tender.
12. In a small bowl, add cornstarch and water and mix well.
13. Pour into the stew and stir.
14. Cook until the content is thickened for about 1 minute.
15. Add fish and shrimp, and stir.
16. Cook until fully heated.

SERVING
17. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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