Tag: seafood stock

Seafood Risotto

Categories Recipes2 Comments on Seafood Risotto

I’m going to make the declaration that risotto is an underrated food. She is so versatile but I don’t feel that she gets the credit that she deserves. I went to a local restaurant and they served a blue cheese risotto and I COULD NOT STOP THINKING ABOUT IT. So rather than trying to recreate it and disappoint myself, I figured I’d go with the next best option, which was seafood risotto. I used the seafood stock that I just made and this frozen Mediterranean mix from Pana Pesca, which was such a freaking lifesaver and so much cheaper! Shout out to NYT Cooking for guidance on this dish. Remember when it comes to risotto, patience is a virtue.

Ingredients

  • Seafood of your choosing [I used shrimp, mussels, clams, and calamari]
  • 1 Cup Chardonnay
  • 2 TBSP Extra Virgin Olive Oil
  • 1/2 Yellow Onion, minced
  • 2 TBP Minced Fresh Ginger
  • 1 Cup Arborio Rice
  • 4-5 Cups Hot fish stock
  • Salt + Pepper
  • 1 TBSP Butter
  • 1 TBSP Green Onion

Let’s Get Cooking

Place any shelled seafood (for me it’s clams) into a saucepan with 1/2 Cup chardonnay. Bring to a simmer, cover and cook on low heat until the shells open. Shuck the seafood and reserve the broth. Add in additional fish stock and bring up to temperature.

Heat oil in a heavy shallow saucepan. Add in onions and ginger, and saute over low heat until soft. Stir in rice and cook briefly. Add in the remaining 1/2 cup of wine. When the wine has been absorbed, add in 1/2 cup of the hot fish stock. Cook over med-low heat until absorbed, gradually continue to add 1/2 cup fish stock at a time until the rice is al dente. Season with salt and pepper.

Stir in additional seafood, (for me it’s shrimp, calamari, and mussels). Cook for about 5 minutes or until seafood is cooked. Add in shucked seafood (clams) + butter + green onion.

Serve warm & enjoy!

Made with Love,

Hannah

Seafood Stock

Categories canning, Recipes2 Comments on Seafood Stock

I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I had frozen. Feel free to use shrimp shells or lobster shells as well.

Ingredients

  • 6 Cups Cold Water
  • 3 Cups Dry White Wine, Pinot Grigio, Sauvignon Blanc
  • 1 Yellow Onion, quartered
  • 2 TSP Salt
  • Black Pepper
  • 1/3 Cup Marsala Wine
  • 1 TBSP Dill
  • 1 Bundle of Parsley
  • 1 Stick of Butter
  • 5 Stalks Celery, sliced
  • 1 Clove of Garlic, top removed
  • 2 Carrots, Sliced
  • 2 Cups Crab Legs, or Shrimp Shells, Lobster tails

Let’s Get Cooking

Preheat your oven to 400F

Place your shells onto a baking sheet and roast for 10 minutes.

Place the remaining ingredients into a large pot. Allow the roasted shells to slightly cool before adding to the pot.

Bring the liquid to a simmer and reduce heat, allow to simmer for 3-4 hours. Once the stock has cooked, remove it from heat and strain to remove the shells.

Place your stock into jars & freeze for up to sick months, or use immediately!

Made with Love,

Hannah