Best 2 Striped Bass And Shrimp Stew Chupe De Corvina Y Camarones Ecuador Recipes

STRIPED BASS AND SHRIMP STEW (CHUPE DE CORVINA Y CAMARONES), ECUADOR

Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador image

Provided by Emeril Lagasse

Time 40m

Yield 4 Servings

Number Of Ingredients 26

Ingredients

1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1 1/2 pounds striped bass fillets
1/4 cup vegetable oil
3 tablespoons butter
1 teaspoon paprika
1 large onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons minced garlic
2 sweet potatoes, peeled and cubed
3 cups shrimp or fish stock
2 cups heavy cream
1 cup grated Muenster cheese
1 pound small or medium shrimp
2 hard boiled eggs, sliced lengthwise into 6ths, garnish
Chopped green onions, garnish
Chopped fresh parsley, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WHOLE SMOKE-ROASTED STRIPED BASS AND ROCKET PESTO

Whole Smoke-Roasted Striped Bass and Rocket Pesto image

Chris Schlesinger, chef-owner of East Coast Grill in Cambridge, Massachusetts, is largely responsible for getting us into barbecue. His Fourth of July parties in Westport, Massachusetts, may be right up there with his reputation as a chef, restaurateur, and cookbook author. Every year on the holiday, friends of Chef Schlesinger bring 30- to 50-pound (13.7- to 22.8-kg) whole bass that they've just caught, and he usually asks us to cook them. There is nothing better than smoky whole fish just off the fire. Like bone-in meat, fish retains its moisture best when you cook it whole. We came up with this recipe the first year we were asked to cook one, and it was so good, it's been a keeper. We grilled sweet corn with it, which is a perfect complement to the rich, smoky fish. Because we're dealing with significant bulk, and fish sizes are so variable, it's hard to provide a definitive cook time. Our friend Wade Wiestling, vice president of culinary development at the Oceanaire Seafood Room, gave us a great guideline: cook 5 minutes per inch (2.5 cm) at the fish's largest circumference, at 400 degrees F (200 degrees C). This recipe serves a lot of people, so plan on a big party.

Provided by Food Network

Categories main-dish

Yield 20 to 30 servings

Number Of Ingredients 28

Ingredients

1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled
2 cups (475 ml) olive oil
5 cloves garlic, roughly chopped
5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley
8 sprigs rosemary, needles removed and stems discarded
1 cup (235 ml) fresh lemon juice
1/4 cup (75 g) kosher salt
2 tablespoons (12 g) ground black pepper
2 cups (80 g) loosely packed basil leaves
10 tarragon sprigs
12 thyme sprigs
Rocket Pesto (recipe follows)
Cheesy Grilled Corn (recipe follows)
1 pound (455 g) arugula (also known as rocket)
1 1/2 cups (220 g) pistachios, shells removed, toasted
2 cups (475 ml) olive oil
3 cloves garlic, chopped
Kosher salt and freshly cracked black pepper, to taste
1/2 cup (50 g) grated Parmigiano-Reggiano
20 ears corn, shucked, snapped in half, and blanched for 30 seconds
4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well)
1/2 cup (64 g) chili powder
2 egg yolks
10 limes, cut into 6 wedges each
2 cloves garlic, chopped
2 tablespoons (30 ml) fresh lemon juice
2 cups (475 ml) vegetable oil
Kosher salt and freshly cracked black pepper, to taste

Steps:

Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel.
Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood.
In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley.
Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C).
To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn.
Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts.
In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper.
Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version.
In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve.
Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges.