Ingredients:
½ cup Bacon, Chopped
1 tablespoon Olive Oil
2 cups Diced Onion
3 cloves Garlic
1 cup Celery
1 cup Green Onion
2 cups Assorted Mushrooms, Chopped
1 each Bay Leaf
2 tablespoons Chili Powder
1 teaspoon Cumin
½ teaspoon Ground Carraway
¼ cup Tomato Paste
2 cups Roasted Red Peppers, Diced
¼ cup Parsley
2 cups White Wine
3 cups White Neutral Stock
2 cups Diced Tomatoes
as needed Salt and Cayenne
as needed Large Deveined Shrimp
as needed Yellow Tail Snapper
Method:
1. Render bacon in olive oil.
2. Add onions, sweat until clear.
3. Add garlic, celery, green onions, mushrooms, bay leaf, chili powder, cumin and caraway, sweat.
4. Pince tomato paste.
5. Add roasted red pepper, parsley, white wine and stock.
6. Ring to simmer, add pre-seasoned proteins and poach at a very gentle simmer until fully cooked and season as needed with salt, cayenne pepper, lemon juice…
7. Serve at once with crisp garlic toast.
By Jim Chef Oppat of Andiamo, Dearborn. Read a note from the chef.
E-Mail
Print
