Charming Coastal Seafood Stew with Garlic Rouille Croutons
Delve into the ocean's bounty with this Charming Coastal Seafood Stew, perfectly complimented by garlic rouille croutons. Infused with a savory homemade seafood stock, the stew features a medley of clams, mussels, rock shrimp, and succulent crab and lobster meat, enhanced by the sweetness of roasted leeks and bell peppers. Topped with a creamy garlic rouille that brings a delightful zing, each bowl is a homage to the sea, perfect for gatherings or cozy dinners. With its heartwarming flavors and rustic charm, this dish makes for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
30
Ingredients
Ingredients
Olive oil
5 tablespoons (Divided for cooking and drizzling)
Carrot
1 (Chopped)
Celery rib
1 (Chopped)
Fennel bulb
1 (Chopped)
Garlic
1 bulb (Halved horizontally)
Leeks
3 (Chopped (1) and cut into chunks (2))
Onion
1 (Chopped)
Ketchup
3 tablespoons (N/A)
Fresh rosemary
3 sprigs (N/A)
Fresh thyme
3 sprigs (N/A)
Crab shells
shells of 4 legs (Reserve the meat for the stew)
Lobster shells
shells of 2 (Reserve the meat for the stew)
Peppercorn
1 tablespoon (N/A)
Cold butter
1 tablespoon (N/A)
Salt & freshly ground black pepper
to taste (N/A)
Shiitake mushrooms
12 ounces (Stemmed)
Roasted red bell peppers
4 (Peeled and sliced)
Frozen peas
1 cup (N/A)
Country bread
6-8 slices (N/A)
Garlic cloves
3 (Chopped)
Red chili pepper
1/2 (Seeded and chopped)
Egg yolk
1 (N/A)
Olive oil
1 cup (For rouille, plus more for frying)
Clams
1 pound (N/A)
Mussels
8 ounces (N/A)
Rock shrimp
8 ounces (N/A)
Lobster meat
from 2 lobsters (N/A)
Crab meat
from 4 crab legs (N/A)
Sea scallops
4-6 (On the shell)
Fresh chervil
for garnish (N/A)
Instructions
1
1. Prepare the seafood stock: In a stockpot, heat 3 tablespoons of olive oil over medium heat. Add the chopped carrots, celery, fennel, halved garlic bulb, leeks, and onion. Sauté until softened, about 5 minutes.
2
2. Stir in the ketchup, rosemary, thyme, and the reserved crab and lobster shells. Add the peppercorns and pour in 16 cups (4 liters) of water. Bring to a boil, then lower the heat and let it simmer for 2 hours.
3
3. Strain the stock through a fine-mesh sieve into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, around 45 minutes. Stir in 1 tablespoon of cold butter and season with salt and freshly ground black pepper.
4
4. For the roasted leeks and mushrooms, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté the leek chunks until golden, about 10 minutes, then add the shiitake mushrooms and cook until they are browned, approximately 5 more minutes. Incorporate the roasted red bell peppers along with a ladle of your seafood stock, seasoning with salt and pepper, and keep warm.
5
5. To make the rouille croutons, soak two thick slices of country bread in the seafood stock. Once absorbed, squeeze out any excess liquid and place the bread in a food processor. Add the chopped garlic, chili, and egg yolk; blend until smooth, gradually adding 1 cup of olive oil until the mixture is creamy. Adjust the consistency with more seafood stock if needed. Season with salt and pepper to taste.
6
6. Toast the remaining slices of country bread in a pan with additional olive oil over medium-high heat until golden and crispy.
7
7. For the seafood stew, return the stock to a simmer and add the clams. Cook until they start to open, around 5 minutes, then add the mussels and cook until they open as well, about 2 minutes. Finally, add the rock shrimp and lobster meat, allowing to simmer for an additional 2 minutes.
8
8. Before serving, stir in the peas with the leeks and mushrooms just to warm them, then arrange them in serving bowls. Spread the rouille over each piece of toasted bread.
9
9. Top the leek and mushroom mixture with the seafood stew and drizzle olive oil over the top. Garnish with a halved live scallop still in its shell, sprinkle with fresh chervil, and serve the rouille croutons on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Charming Coastal Seafood Stew?
It is a savory seafood dish featuring a medley of clams, mussels, rock shrimp, crab, and lobster meat served in a homemade stock with garlic rouille croutons.
What types of seafood are in this stew?
The stew contains clams, mussels, rock shrimp, succulent crab meat, lobster meat, and sea scallops.
How do I make the homemade seafood stock?
Sauté carrots, celery, fennel, garlic, leeks, and onions, then simmer with ketchup, rosemary, thyme, peppercorns, and crab and lobster shells for 2 hours.
How long should the seafood stock simmer?
The stock should simmer for 2 hours initially, followed by a 45-minute reduction period.
What is garlic rouille?
Garlic rouille is a creamy mixture made from stock-soaked country bread, garlic, chili, egg yolk, and olive oil.
How are the rouille croutons prepared?
Country bread is soaked in stock and blended with garlic, chili, and egg yolk while adding olive oil; it is then spread onto toasted bread slices.
Which vegetables are sautéed for the stew base?
The stew base includes leeks, shiitake mushrooms, and roasted red bell peppers.
What kind of mushrooms are used in the recipe?
The recipe calls for 12 ounces of stemmed shiitake mushrooms.
How do I prepare the leeks?
One leek is chopped for the stock, while two more are cut into chunks and sautéed until golden.
What is the purpose of the crab and lobster shells?
The shells are used to infuse the seafood stock with deep, savory ocean flavor during the long simmering process.
How much should the stock be reduced?
The strained stock should be simmered until it has reduced by two-thirds of its original volume.
What role does the egg yolk play in the rouille?
The egg yolk acts as an emulsifier to help create a smooth and creamy consistency when blending the oil and bread mixture.
How long do the clams take to cook?
Clams should be simmered in the stock for about 5 minutes or until they start to open.
When should I add the mussels to the stew?
Add the mussels after the clams begin to open and cook them for approximately 2 minutes until they open.
How long do the shrimp and lobster meat need to simmer?
The rock shrimp and lobster meat should be added at the end and simmered for an additional 2 minutes.
How do I prepare the garlic for the stock?
A whole garlic bulb should be halved horizontally before being added to the stockpot with the other vegetables.
What is the garnish for the seafood stew?
The dish is garnished with a halved live scallop in its shell and a sprinkle of fresh chervil.
What type of bread is recommended for this recipe?
The recipe recommends using 6 to 8 slices of thick country bread.
How do I adjust the consistency of the rouille?
If the rouille is too thick, you can adjust the consistency by adding more seafood stock.
What herbs are used in the stock?
The stock is flavored with 3 sprigs each of fresh rosemary and fresh thyme.
Is ketchup used in the seafood stew?
Yes, 3 tablespoons of ketchup are added to the stockpot to enhance the flavor and color of the stock.
How are the peas incorporated into the dish?
The frozen peas are stirred into the leek and mushroom mixture just before serving to warm them through.
What is the final step for the toasted bread?
The bread slices are toasted in olive oil until golden and crispy, then spread with the prepared garlic rouille.
What do I do with the sea scallops?
The sea scallops are halved and served on the shell as a garnish on top of the stew.
How much olive oil is used in the rouille?
The rouille requires 1 cup of olive oil, which is added gradually while blending.
What should I do after straining the stock?
After straining, reduce the stock by two-thirds and stir in 1 tablespoon of cold butter.
How is the red chili pepper used?
Half of a red chili pepper, seeded and chopped, is blended into the rouille for a bit of heat.
How many servings does this recipe provide?
The recipe provides 4-6 servings, indicated by the number of sea scallops used for garnishing.
What is the best way to serve the croutons?
The rouille-spread croutons should be served on the side of the seafood stew.
What gives the stew its rustic charm?
The combination of slow-simmered homemade stock, roasted vegetables, and hearty toasted bread gives the dish its rustic, coastal appeal.