STRIPED BASS AND SHRIMP STEW (CHUPE DE CORVINA Y CAMARONES), ECUADOR
Provided by Emeril Lagasse
Time 40m
Yield 4 Servings
Number Of Ingredients 26
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.
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Anthony Montanez
montanez_a16@hotmail.frThis dish was a perfect way to celebrate a special occasion. It's definitely a keeper!
Sigmapanther2
sigmapanther229@hotmail.comI'm allergic to shrimp, so I used a mix of calamari and mussels instead. It was a great alternative and the stew was still delicious.
__IJWTSIP__
__ijwtsip__66@yahoo.comI substituted striped bass with tilapia and it turned out just as delicious!
Dumble Lake
l-d@hotmail.co.ukThis recipe was a bit time-consuming, but the end result was definitely worth the effort.
Ritesh Mahato
ritesh_m80@hotmail.comWhile the flavors were good, the stew was a bit too oily for my liking.
Tammy Morton
tammymorton10@yahoo.comI found this recipe to be a bit bland. It needed more seasoning to really bring out the flavors of the seafood.
MichaelShawn Griffin
m@hotmail.comThe chupe de corvina y camarones was a bit too spicy for my taste, but I still enjoyed the overall flavor profile.
Priscilla Horne
priscilla_horne49@yahoo.comThis recipe was easy to follow and the results were impressive. I'll definitely be making it again.
Reane Duke
duke-reane@yahoo.comI'm not a huge fan of fish stews, but this one changed my mind. The combination of striped bass, shrimp, and the flavorful broth was simply irresistible.
Tasfaye Onke
tasfaye.o@yahoo.comWow, this chupe de corvina y camarones was a hit at my party! Everyone raved about the delicious flavors and the succulent seafood.
shiplu molla
m-shiplu40@gmail.comI tried this recipe and it turned out amazing! The flavors were on point and my family loved it.
Saykot Gh
g_saykot@aol.comThis striped bass and shrimp stew, known as chupe de corvina y camarones in Ecuador, was an absolute delight! The flavors were incredibly well-balanced, with the rich tomato broth perfectly complementing the tender fish and succulent shrimp. I especi