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Posts Tagged ‘Fish Stock’

Brazilian Sopa de Marisco
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Crusty No-Knead Bread
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Coconut Cake

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Brazilian Sopa de Marisco (Seafood Soup)

This soup combines some of the most vibrant flavors of the Brazilian pantry: coconut, tomatoes, garlic, lemon juice, cilantro and saffron. If you like, add chunks of meat from 2 small lobsters or 1 Dungeness crab, cooked and cracked, after adding the salt and pepper. Simmer until heated through, then continue as directed.

Ingredients:

  • 1/4 cup butter
  • 3 yellow onions, chopped
  • 2 jalapeno chilies, minced
  • 4 cloves garlic, minced
  • 2 tablespoons peeled and grated fresh ginger
  • 1 tablespoon ground coriander
  • 4-5 cups fish stock *(to make your own stock – see below)
  • 2 cups peeled; seeded and chopped tomatoes
  • 1/2 cup coconut milk
  • 1/4 teaspoon saffron threads, steeped in ¼ cup white wine
  • 2-3 tablespoons lime juice
  • Salt and ground black pepper to taste
  • 1 ½ lbs firm white fish fillets cut into chunks
  • 18 each mussels, scrubbed and debearded, shrimp shelled and deveined with tails intact, and sea scallops
  • About 6 cups hot cooked white rice
  • 3 tablespoons each chopped fresh cilantro and toasted dried coconut

Directions:

In a wide, deep saucepan over medium heat, melt the butter. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the jalapenos, garlic, ginger, and coriander and sauté until heated through and the flavors are blended, about 5 minutes.

Add the stock, tomatoes, coconut milk, saffron and wine, and cilantro and simmer for about 3 minutes to blend the flavors.

Add the lime juice to taste, and season with salt and pepper. Taste and adjust the balance of sweet and sour flavors.

Add the white fish, mussels (discard any that do not close to the touch), and shrimp and simmer until the shrimp are pink, about 3 minutes. Add the scallops during the last 2 minutes and simmer just until the mussels open and the scallops are opaque throughout.

To serve, place 1 cup (5 oz/155 g) rice in each large warmed soup bowl. Ladle the soup into the bowls, dividing the shellfish as evenly as possible and discarding any mussels that did not open. Garnish with the cilantro and coconut. Serve hot.

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 No-Knead Crusty Bread

Yields one 1 1/2 pound loaf

Ingredients: 

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • Cornmeal or wheat bran as needed.

Directions:

In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Place broiler pan on bottom of oven. Place baking stone on middle rack and heat stone at that temperature for 20 minutes.

Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

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*Fish Stock

This recipe uses a technique called “sweating” to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 medium onions, very thinly sliced
  • 4 stalks celery, very thinly sliced
  • 2 medium carrots, very thinly sliced
  • 2 dried bay leaves
  • 1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
  • 6 to 8 sprigs fresh thyme
  • 2 tablespoons black peppercorns
  • 1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
  • 2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
  • 1/4 cup dry white wine
  • About 2 quarts very hot or boiling water
  • Kosher or sea salt

Directions:

I begin by sautéing a very thinly sliced mirepoix (onions, celery, and carrots) with herbs and peppercorns. I then layer fish heads and frames (bones) on top of these vegetables, add a little white wine, and cover the pot. As the heads and bones “sweat” (and steam), the proteins are drawn out. If you peek, you will actually see little white droplets of flavorful protein coagulating on the surface of the bones.

After the sweating is completed (about 15 minutes), I cover the bones with water and simmer them briefly. I let the mixture steep for 10 minutes before straining it, producing a stock that is full-flavored and gelatinous. The fish heads are what endow this stock with its marvelous jellied consistency, which in turn gives a luscious mouth feel to the chowder broth.

Makes about 2 quarts.

 

 

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 Brazilian Coconut Cake

This is a sweet, but not an overly sweet cake. It is drizzled with a mixture of coconut milk & sugar once baked, which makes it super moist. This cake is often sliced and served when cold.

Serves 6 – 8

Ingredients:

  • 4 eggs
  • 3/4cup sweetened condensed milk
  • 6ounces unsalted butter, melted and cooled
  • 8 1/2ounces plain flour
  • 1tablespoon baking powder

To drizzle over the cake

  • 1cup coconut milk
  • 1/4cup sugar

Directions:

Preheat the oven to 325 F fan assisted. Butter and dust with flour a 9″ or 10″ cake pan.

Beat the eggs for 5 minutes until they double in volume. Then add the condensed milk, the melted butter, the sifted flour and baking powder. Mix gently with a spatula until the mixture is even, without any lumps. (Or use your Kitchenaid, doubling the egg volume first) Pour the mixture into the cake pan and bake for 30-35 minutes.

As soon as it comes out of the oven, make tiny holes all over the dense cake using a fork and pour the mixture of coconut milk and sugar evenly over it.

Let it cool in its pan for about 5 min, then transfer it to a rack. Sprinkle it with grated coconut before serving. Fresh grated coconut is preferable, but you can use dried. Let the cake sit a few hours in the refrigerator after it cools.

*note: if you use some sweetened coconut milk or cream, your result will be sweeter. 

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