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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on January 23, 2011

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    This was the most incredible meal on a chilly Colorado winter night. To cut down on the fat a bit, I added 1/4 cup of flour to the sauteed veggies after the garlic. Instead of 2 cups heavy cream, I used 1 cup milk and 1 cup half and half. I didn't have Muenster cheese on hand, so just used mozzarella. The result was amazing, especially with some warm French bread and a fennel and apple salad. A huge hit. YUMMMMMMMMM!!!

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  • on August 14, 2008

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    This recipe reminds me of my childhood eating with my family and friends, it is just yummy. Thanks Emeril for such of great recipe, you're nothing but the best.

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  • on January 16, 2007

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    I tried at home with some friends and we all agreed that this dsh. was excellent.
    I even tried on my weekend recep at the restaurant.
    thanks.

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  • on September 01, 2006

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    Very easy recipe and simply delicious! This Emeril guy knows what he's doing...

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  • on May 11, 2006

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    Although I made a couple of changes to this recipe due to items I had (or didn't have on hand This recipe was fantastic. I am certain to serve it for company. In case your wondering, my substitutions were red potatoes for sweet potatoes and cheddar for gruyere.

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  • on July 22, 2005

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    intrerestng flavor combo

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  • on May 14, 2004

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    Simply delicious...It's an easy dish to prepare. Something different with very familiar ingredients. Worth to try...

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