Tired of meat on the grill? Try some seafood on the stove.
Boo-Yah Bouillabaisse
Recipe from “The Casserole Queens Cookbook,” by Crystal Cook and Sandy Pollock (Clarkson Potter). Makes 8 servings.
Ingredients
1/4 cup ( 1/2stick) butter
1 medium yellow onion, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
1 can tomato juice (46 ounces)
1 large tomato, chopped
3 tablespoons all-purpose flour
1 tablespoon packed light brown sugar
1 tablespoon Sriracha hot sauce
2 teaspoons grated orange zest
1 teaspoon curry powder
3/4 teaspoon dried thyme
1/4 teaspoon saffron threads
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons chopped fresh parsley
2 bay leaves
3 pounds seafood (such as 1 pound shrimp, peeled and deveined; 1/2pound crabmeat, flaked; 1/2pound sea scallops, quartered; 1 pound flaky white fish, such as snapper or cod)
1 loaf French bread
Directions
Preheat the oven to 400 degrees.
In a heavy, ovenproof Dutch oven, melt the butter. Add the onion, bell pepper and garlic and saute until they begin to soften, about 8 minutes. Add the tomato juice, tomato, flour, brown sugar, hot sauce, orange zest, curry powder, thyme, saffron, salt and pepper and stir until well combined. Bring the mixture to a boil, stirring often. Reduce the heat to medium so the mixture is at a gentle simmer. Add the wine, lemon juice, 1/4-cup parsley, and the bay leaves. Simmer, uncovered, for 10 to 15 minutes. Taste for seasoning. If you would like to brighten flavors, add a bit more lemon juice.
Add the seafood to the pan, stirring gently so as not to break up the fish. Place the pot in the oven and bake for about 20 minutes or until the fish pieces are cooked through and flaky.
To serve, place two pieces of toasted bread in the bottom of eight large soup bowls. Ladle the bouillabaisse over the bread, and garnish with the remaining 2 tablespoons parsley. Serve immediately.
Sauteed Shrimp With Garlic and Parsley
Recipe adapted from “The Art of Simple Food,” by Alice Waters. Serves 4.
Ingredients
1 pound shrimp, shells on
Salt and fresh-ground black pepper
4 garlic cloves
Leaves from 6 parsley sprigs
2 tablespoons extra-virgin olive oil
Directions
Season shrimp with salt and pepper. Season liberally because the seasoning needs to penetrate the shell. Peel and chop the garlic. Cover with a bit of olive oil to keep from oxidizing. Chop the parsley leaves; you should have at least 3 tablespoons.
Heat a heavy-bottomed skillet over medium-high heat. Add olive oil, turn up the heat to high, and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
