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Windsong's Seafood Pot
Serving for two (2)
Ingredients.
4 headless, pealed tiger shrimps (size 16/20)
2 squid tubes or cut in rings
8 whole black mussels
6 pieces, medium diced fish fillet
2 tablespoons minced garlic
¼ cup chopped onions
2 stems chopped celery
2 regular seasoning peppers without seeds (chopped)
3 whole bay leaves
2 teaspoons lime or lemon juice
1 teaspoon five spice
½ cup cooking cream
¼ cup fish stock
¼ cup dry white wine
4 tablespoons olive oil
Method:
Clean all seafood and combine in a stainless-steel bowl or preferred container, marinate with half minced garlic and half chopped onions with salt and pepper to taste. Let seat for a minimum of 5 minutes. (TIP: this is to allow seafood to not be bland)
Preheat a shallow pan, add olive oil to pan with seafood mix, add the remaining garlic and onions with celery, peppers and bay leaves.
Chef’s trick:
the shallow sauteing method lets the seafood absorb the flavours of the herbs and other ingredients.
Continue sauteing for another minute, by this time your seafood is semi cooked, then add white wine and simmer for one minute, allowing the wine to reduce by half the amount.
Add cream and fish stock simultaneously, spread your five spices over simmering pot, add salt and pepper to taste again, this will simmer for three minutes to be completed, mix in fresh lime juice. Remove bay leaf when serving (not very edible). Vegetables of your choice can be added to this dish.
Note : During lobster season we often replace some of the shrimps with lobster
Served with garlic bread, root vegetables and even rice.
