http://www.herbanfeast.com/freshbistro
Chef Dalis Chea show us how to make a Seafood Boil!
Fresh Bistro Seafood Boil
Serves 4
Chef Dalis Chea
Seafood
1 whole crab (blanched in 2 gallons of boiling water, 2 tbsp kosher salt, 1 tbsp crab boil for 10 minutes)
½ pound clams
½ pound mussels
8 big shrimp
4 scallops
½ pound salmon or halibut pieces
Vegetables and Broth
4oz andouille sausage, cut to 1”
½ cup fennel, sliced
½ cup onions, sliced
½ cup button mushrooms, halved
½ cup baby turnips, halved
½ cup baby potatoes, quartered
½ cup cauliflower
3 cloves garlic, crushed
1 cup white wine
1 cup clam juice
1 cup diced tomatoes
1 qt crab blanching liquid, you may substitute light chicken or vegetable broth
1 tbsp Old Bay seasoning
2 tsp thyme, chopped
½ lemon (squeeze into pot then drop in)
2 tablespoon butter
2 tablespoon olive oil
Salt and Pepper to taste
sliced green onions to garnish
Directions
Crab Boil
Approximately 10 minutes of cooking
In a pot, bring water and salt to a boil. Next, add crab boil and crab to the pot and cook for 10 minutes and remove crab and strain liquid reserving 1 quart for your seafood boil. Clean crab and split into 8 pieces.
Seafood Boil
Approximately 25 minutes of cooking
Place large pot over medium-high heat. Once hot, add oil and butter. After butter is melted, add andouille sausage, onions, fennel, mushrooms and garlic. Saute until sausage begins to brown. Next, add turnips, potatoes, cauliflower, thyme, old bay, white wine, clam juice, diced tomatoes and crab blanching liquid. Cover pot and bring to a boil.
Once the pot is boiling you may now begin to add the seafood in order of what takes the longest to cook to what cooks fastest. Begin by adding in 1 minute intervals salmon, scallops, clams and mussels, crab, shrimp and put the lid back on. Lower temperature to a simmer and wait until the clams and mussels have opened. Once that has happened, remove lid, season to taste with salt and pepper (remember you can always add salt but can’t remove it!), garnish with green onions and serve.
