Seafood Bowl

This dish is inspired by a local hang-out whose sweet potato crusted fish and seafood bowls are consistently out-of-this-world.  This can be made any number of ways, and I'm sure I'll never make it the same way twice.  The key to this dish is layers.  Ingredients are added at different points during cooking, releasing a mosaic of flavours derived from the carmelized onions and shallots; to the low levels of spice; to the freshness of the fish; to the tangy lime added at the end.

Today it was built with lemongrass, jalapeños, tomatoes, vegetable and fat-free chicken stock, white wine, green veggies, chorizo sausage, scallops, shrimp, two kinds of fresh fish and pink key west shrimp.  I can not relate to you the level of delicious that this pot delivers.  It has influences of indian curry with a little curry masala and cumin; and thai with lemongrass and a squeeze of lime.  It is truly the kitchen sink of dishes and requires no particular culinary talent.

Recipe:  Seafood Bowl

1 teaspoon olive oil
1 small onion finely diced
4 cloves garlic finely chopped
1 small shallot finely diced
1/2 teaspoon cumin
1/2 teaspoon curry masala
1 stalk lemon grass cut into 3 or 4 pieces
1/2 leek chopped
1/2 carton vegetable stock
1 carton fat-free chicken stock
1 cup dry white wine
salt and pepper
2 tomatoes
2 jalapeños
1 small head broccolini
2 handfuls of fresh green beans
1/2 lb chorizo sausage
4 large sea scallops
1 cup pink shrimp
1/2 lb grouper
1/2 lb flounder
10 little neck clams
2 or 3 chives and/or green onions for garnish
1/4 lime per serving

 Start with a little olive oil in the pot over medium-high heat just to get the onions, shallots and garlic started.  Sauté until softened and then add the lemon grass and leeks.  If the vegetables start to stick, add a splash of vegetable stock.

I like to toast my spices a bit at this point, adding them to an almost dry pot and stir for a minute or two.

Next, add the stock and the wine.  Add the tomatoes, jalapeños, green veggies, and salt & pepper.  This can then simmer for 45 minutes or so, to blend the flavours.

Next, brown the chorizo and break it up into small chunks.  Drain and add to the pot.

All of the fish and shellfish get added right at the end.  Cut the fish into bite sized pieces.  Turn up the heat a bit to make sure that the clams cook thoroughly and they all open up.  Discard any that do not open.  You can return to a simmer, but I wouldn't let it sit for more than 30 minutes before serving.

Garnish with green onions, chives and a shot of lime juice.  Cilantro also goes really well on top.  Serve over a scoop of basmati rice.