Shellfish Posole Stew with Blue Cornbread and Red Chile Butter

Total Time:
2 hr 40 min
Prep:
1 hr
Cook:
1 hr 40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 cups lobster stock
  • 1 tablespoon pureed chipotle
  • 2 tablespoons ancho puree
  • 1/4 cup honey
  • Salt and freshly ground pepper
  • 1 cup olive oil
  • 16 large shrimp, shelled and deveined
  • 16 large sea scallops
  • 3 medium carrots, scraped and cut into 2-inch sticks
  • 2 medium zucchini, cut into thin 2-inch sticks
  • 2 1/2 cups canned posole, rinsed and well drained
  • 40 small clams, such as manila or cockles
  • Cilantro sprigs
  • Blue Cornbread:
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 cups coarsely ground blue cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 2 cups buttermilk
  • Red Chile Butter:
  • 8 tablespoons unsalted butter (1 stick)
  • 1 canned chipotle
  • 1 garlic clove
  • 2 tablespoons chopped red onion
  • Salt and freshly ground pepper
Directions

In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste. In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.

Blue Cornbread:

Preheat oven to 400 degrees F.

In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with red chile butter.

Red Chile Butter:

In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour.

Yield: 8 servings


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