Monterey Seafood Stew Recipes

MONTEREY BAY RED CIOPPINO

Steps:

• Heat oil in large saucepan over medium heat until shimmering. Add onion, garlic, and salt and cook until onion is softened and just beginning to brown, about 8 minutes. Add tomato sauce, tomato puree, basil, sugar, Worcestershire, and cinnamon and bring to boil. Reduce heat to medium-low and simmer until marinara is slightly thickened, 10 to 12 minutes. Remove from heat, cover, and set aside.
• Season fiah, shrimp, and scallops with salt and pepper; set aside. Heat oil in Dutch oven over medium-high heat until shimmering. Add mussels, basil, sherry, garlic, Worcestershire, saffron, and ½ teaspoon salt. Cover and cook until mussels start to open, about 2 minutes.
• Stir in clam juice and marinara until combined. Nestle sea bass and scallops into pot and bring to boil. Reduce heat to medium, cover, and simmer until seafood is just turning opaque, about 2 minutes. Nestle shrimp into pot and return to simmer. Cover and cook until all seafood is opaque, about 3 minutes. Remove from heat and let sit, covered, for 5 minutes. Serve with baguette slices and lemon wedges.

SEAFOOD STEW

Steps:

• Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium - low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt to taste. Serve ladled over one or two slices of toasted baguette.

MONTEREY SEAFOOD STEW

Steps:

• Dry bass, shrimp and scallops on paper towels.
• Cut bass in 1 inch squares.
• Pick over scallops to remove any bits of shell.
• Place in a deep bowl, add wine and marinate 4 hours in refrigerator.
• Cook onions, peppers, celery and garlic in oil until tender but not browned.
• Add bay leaves, basil and thyme.
• Cook a minute or two to blend flavors.
• Add tomatoes and salt and pepper to taste.
• Cook uncovered 15-20 minutes, stirring now and then.
• Add marinated fish along with wine.
• Cook uncovered 6-8 minutes, just until fish is done.
• Add lobster, crab and clams.
• Heat thoroughly.
• Can serve over rice.

O'CHARLEY'S RESTAURANT'S BEEF MONTEREY

Steps:

• Note: You will also need an 8 ounce rarebit dish and a larger dinner dish.
• Ladle 1 ounce of oil into heated sauté pan. Add minced garlic and cook for 10 seconds. Place 7 ounces of beef tips into pan and generously season with seasoning salt. After tips have cooked for 1 1/2 minutes, add vegetables. When vegetables are 50% done, add burgundy wine. Cook tips to medium doneness. If you're cooking beef tips medium-well or well done, do not add garlic until wine is added because garlic will burn.
• When tips are done, portion rice into bottom of a large rarebit dish and place tips and veggies on top of rice. Do not drain.
• Place a slice of Monterey Jack cheese over tips, covering beef tips completely. Tuck the cheese around the beef tips so it is contained within the dish. Place rarebit dish into a cheese melter, broiler, or oven. Carefully remove dish when cheese is completely melted.
• Serve rarebit on dinner dish. Garnish with a fist size piece of kale and a sprinkle of parsley and serve.