Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador
- Level: Intermediate
- Yield: 4 Servings
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
Essence (Emeril's Creole Seasoning):
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
Directions
- 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.
Essence (Emeril's Creole Seasoning):
- 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.