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Baja Seafood Stew

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1/2 c Onion; Chopped, 1 Medium

1/2 c Green Chiles; Chopped

2 ea Cloves Garlic;Finely Chopped

1/4 c Olive Oil

2 c White Wine; Dry

1 T Orange Peel; Grated

1 1/2 c Orange Juice

1 T Sugar

1 T Cilantro; Fresh, Snipped

1 t Basil Leaves; Dried

1 t Salt

1/2 t Pepper

1/2 t Oregano Leaves; Dried

28 oz Italian Plum Tomatoes; *

24 ea Soft-shell Clams; Scrubbed

1 1/2 lb Shrimp; Raw, Shelled, Med.

1 lb Fish; **

6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in half.
** The following fish can be used: cod, sea bass, mahimahi or red snapper fillets that are cut into 1-inch pieces. *** Crabmeat should be thawed, drained and cartilage removed. ~————————————————————————- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender.
Stir in remaining ingredients except seafood.
Heat to boiling; reduce heat.
Simmer uncovered for 15 minutes.
Add clams; cover and simmer until clams open, 5 to 10 minutes.
(Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat.
Heat to boiling; reduce heat.
Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

Cumi-Cumi Isi (Stuffed Squid)

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1 lb Squid, fresh

3/4 lb Snapper fillets

1 Garlic clove

1 Egg white

1/2 t Salt

1/4 t Pepper, white

Nutmeg; dash 2 Shallot

2 Thai chile, fresh

3 Candlenut

2 Lemon grass, stem

Oil; for frying 1 c Coconut milk

Fat grams per serving: Approx.
Cook Time: 1:20 Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces.
Crush the garlic.
Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes.
Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top.

Fillet Of Catfish Bayou Lafourche

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4 ea Catfish fillets(5-7oz ea)

1 c Flour,all-purpose

1 x Cayenne pepper to taste

1/2 c White wine,dry

2 ea Juice of lemon

2 T Tarragon,chopped fresh

2 T Green onion,chopped

2 T Chives,chopped

1/2 c Butter,clarified

1 x Salt to taste

1/2 c Champagne

12 ea Oysters,fresh shucked

2 T Shallots,chopped

1/2 t Tarragon,dried

1/2 c Butter,unsalted

1.
Thaw frozen fish according to package directions.

2.
Season catfish with salt and cayenne; dust with flour, shaking off

excess.
3.
Heat clarified butter in large heavy skillet.

4.
Place fillets in skillet, flat side up; saute over medium heat

until brown.
5.
Turn fillets and continue to saute until brown, then remove to

heated plates.
6.
Deglaze skillet with champagne or wine; add oysters, oyster liquor,

lemon juice, shallots, fresh or dried tarragon, and green onions.
7.
Cook until oysters begin to curl, then remove and place 3 on each

fillet.
8.
Reduce liquid in skillet until a glaze forms, then add cold

butter, a few chips at a time, swirling pan constantly (do not stir, as spots will develop and butter solids and liquids will separate).
9.
Continue adding butter; butter will emulsify, creating a smooth

creamy sauce.
10.
Add chives, adjust seasoning with salt and cayenne, and pour over

oysters.
NOTE: Served a famous Lafitte’s Landing retaurant in Donaldsonville, Louisiana.

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