Easy Seafood Menu to Ring in the New Year

December 29th, 2012 by Comment button No Comments »

Seafood Cioppino

Why not ring in 2013 with a delicious seafood meal that’s easy to make in the comfort of your own home?

Whether it’s New Year’s Eve or the first day of the New Year, this 3-course menu provided by Chef Mike Middlemost of Walkers Fish Market (with locations in Burlington, Mississauga & Milton), is both simple and delicious.

“I know many families that celebrate the New Year with a Seafood-inspired menu,” said Chef Middlemost.

“These selections are rotating featured items on the Walkers Fish Market menu and have proven to be customer favourites.”

First up, Prawn & Chorizo Skewers with Gremolata

Ingredients

  • 8-10 black tiger prawns
  • 1 celery rib, chopped
  • 4 garlic cloves
  • 1 small cooking onion, chopped
  • 1 teaspoon whole black peppercorns
  • 2 litres water
  • 2 Portuguese chorizo sausage
  • zest of 1 lemon
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic (finely, finely chopped)
  • extra virgin olive oil


Prawn & Chorizo Skewers with Gremolata

Method

  1. In small sauté pot combine water, 4 crushed garlic cloves, chopped celery and chopped onion.  Bring to boil.  Once at a boil turn off heat and drop in the shrimp.  Poach the shrimp until cooked trough and pink in color. Strain shrimp from the water and cover with ice to stop the cooking process.
  2. Heat oven to 350 degrees.  Fry the chorizo until crisp on both sides. Skewer the cooked, peeled king prawns onto cocktail sticks (wooden skewers) and add a slice of chorizo to each, then transfer to a baking sheet and bake for 5 mins until warmed through.
  3. To make the gremolata, mix lemon zest with some parsley and garlic. Sprinkle over the prawn and chorizo skewers.  Drizzle olive oil on top of the finished product.

Next, a Seafood Cioppino

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 celery rib, chopped
  • 4 garlic cloves, thinly sliced
  • 4 cups canned chopped tomatoes, undrained
  • 1/2 cup roasted red peppers, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/3 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 cups beef stock
  • 1 cup bottled clam juice
  • 2 whole lobsters
  • 1 pound sea scallops
  • 1 pound firm white fish, cut into 1-inch pieces (suggested: cod, halibut, striped bass, red snapper)
  • 1 pound medium shrimp, peeled and deveined
  • 24 small clams in the shell, scrubbed
  • 16 mussels
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup fresh parsley leaves
  • Crusty bread, for serving

Method

1. Bring to boil a medium sized pot and generously salt.  Once at a boil cook 2 whole lobsters for approximately 7-9 minutes. Run under cold water… once they are cold enough to handle cut each lobster directly in half.  Clean out the bodies and put aside.

2. In a medium sized pot, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.

3. Add the undrained tomatoes, roasted peppers, thyme, oregano and red pepper flakes. Season, to taste, with salt and pepper. Pour in wine and beef stock. Stir and bring to a simmer. Cook partially covered for 45 minutes, stirring occasionally. Add the clam juice and continue cooking uncovered for 5 minutes.

4. Stir in scallops, fish pieces and cook for 5 minutes. Add shrimp and clams. Cook for 5 more minutes. Add in the cooked lobster and cook for another couple minutes.  Stir in lemon juice. Ladle into bowls and sprinkle with parsley and serve with crusty bread.

Finally, for dessert: Banana Bread Pudding

Banana Bread Pudding

Ingredients

  • ¼” diced bread – 1 deep casserole dish
  • 4 bananas (over ripe)
  • 1/2 cups white sugar
  • 1 litre Creme Brulee mix
  • ¼ cup white sugar
  • 2 oz butter
  • 1 loaf Texas toast

Method

  1. Caramelize ½ cup of white sugar.
  2. Mash bananas into caramelized sugar and coat well.
  3. Pour banana mixture over bread and mix well.
  4. Pour 1L of Crème Brulee mix over bread and mix very well.
  5. Let stand for 1 hour.
  6. Cook pudding @ 300 F for 45 minutes covered with foil in the bottom of oven.
  7. Remove and cover with ¼ cup white sugar and butter.
  8. Place back in oven uncovered for 15 more minutes.
  9. Serve from hot or re heat, serve with caramel sauce and strawberry compote.

 

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About the author: Jillian D'Archi

With more than 10 years of communications experience, Jillian has an innovative talent for developing public relations campaigns and marketing strategies across traditional and digital platforms. Her portfolio includes clients in the entertainment, publishing, health & fitness, finance, fashion and wine & hospitality industries.

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