THE RECIPES

FRANK SCIBELLI'S MEXICO CITY SEAFOOD STEW WITH MARKET SALSA - FROM EPISODE 101

SALSA

6-8        GARLIC CLOVES (IN PAPER AND ROASTED)
12         Guajillo Chiles, stemmed and seeded
1 TSP     KOSHER SALT
1           CHILE DE ARBOL
1/4#      ROASTED ONIONS
1/8  C    LIME JUICE, FRESH SQUEEZED

SEED CHILES, TOAST IN 350 DEGREE OVEN FOR APPROXIMATELY 10 MINUTES
SUBMERGE INTO HOT WATER TO RECONSTITUTE CHILES
IN A BLENDER ADD CHILES, GARLIC, AND SALT AND PUREE
ADD ONIONS, AND LIME JUICE AND CONTINUE TO BLEND.
ADJUST CONSISTENCY WITH WATER FROM RECONSTITUTING THE CHILES 

ADJUST SEASONING WITH LIME JUICE AND SALT AS NEEDED.

SEAFOOD STEW

3                BLUE CRAB CLAWS
3                STONE CRAB CLAWS
3                3OZ TILAPIA FILETS
¼ CUP         EXTRA VIRGIN OLIVE OIL (SPANISH)
1 ½ CUPS    MEXICO CITY MARKET SALSA
¾ CUPS       CHICKEN STOCK
3T              BUTTER
T.T.            SALT & PEPPER

HEAT OLIVE OIL IN A LARGE HEAVY SKILLET OVER MEDIUM HEAT.  ADD CRAB CLAWS.  SAUTE FOR 4-5 MINUTES.  ADD TILAPIA FILETS, SEASON WITH SALT AND PEPPER.  BROWN FISH ON BOTH SIDES.  RAISE HEAT TO HIGH.  ADD THE SALSA AND THE STOCK.  SIMMER FOR 7-8 MINUTES.  REMOVE FISH AND CRAB CLAWS TO THE SERVING PLATE.  WHISK IN BUTTER AND SPOON SAUCE OVER THE SEAFOOD.  SERVE IMMEDIATELY.

 


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RECIPE LIST

Episode 101 - Brevard County, FL

Pat Martin's Dishes

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