Before |
To prep:
- Wash 1 lb of fingerling potatoes, wash and halve 3 ears of corn
- Wash and chop 2 leeks and 1 large onion, mince 3 cloves of garlic
- Soak and scrub the 1/2 lb of ipswich clams, 1/2 lb of manila clams, 1/2 lb of littleneck clams and 1 lb of mussels (debeard the mussels)
- Rinse and devein 1.5 lbs of U15 prawns
- Slice into 1 inch pieces 1.5 lbs of kielbasa
- Slice 1/2 of a french baguette into long diagonal slices
- Wash and mince a handful of parsley
- Saute the onions and leeks in a couple of TB of olive oil over medium heat for 15 minutes until they brown
- Then layer all the goods on top on the onions: first the potatoes, then corn, a little salt and pepper, then kielbasa, then clams (I put the shrimp in later since it cooks so quickly)
- Pour 3/4 bottle of white in (I basically poured enough to cover up to the corn / kielbasa)
- Turn heat to medium high and cover for ~15 minutes until steam starts to come out of the lid
- Layer in the shrimp and turn the heat to medium and cover for ~10 minutes until seafood is cooked (clams open and shrimp pink)
- Remove the seafood, kielbasa, potatoes and corn with a slotted spoon into a serving bowl
- Add some chili flakes and boil the broth for a couple of minutes to reduce. Salt and pepper to taste
- Ladle the broth over the seafood, sprinkle with some parsley and serve
After |
It was the perfect amount of food for four people; we were stuffed. I liked the variety, from the various seafood, to the meaty kielbasa, to the vegetables. We paired the dinner with way too much wine: a 2008 Bernardus Chardonnay, 2008 Foxen Chenin Blanc, 2008 J Pinot Noir, 2004 Etude Pinot Noir. Definitely a fun meal for a group of people.
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