Foodservice 411 Recipes

Recipes

Voodoo Stew

Chef	Kenny Bowers
Restaurant/Operation	Rockfish Seafood Grill, Dallas
Menupart	Fish and Seafood
Daypart	Lunch, Dinner

Yield: 4 servings

Unsalted butter

1 Tbsp.

Garlic, chopped

1 tsp.

Red bell pepper, diced

1/2 cup

Green bell pepper, diced

1/2 cup

Yellow onion, diced

1/2 cup

Celery, diced

1/2 cup

Jalapeño chile, sliced in thin rings

Water

1 qt.

Chicken base

1 1/2 Tbsp.

Lemon juice

2 Tbsp.

Bay leaf

Dried oregano

1/2 tsp.

Dried thyme

1/2 tsp.

Cumin

1/3 tsp.

Assorted fish (firm-flesh fish such as salmon, snapper and tuna work best) and/or shellfish meat

1 qt.

Blackening seasoning

1/2 cup

Vegetable oil

2 Tbsp.

Cooked white rice

4 cups

Pico de gallo

1 cup

Parsley, chopped

2 Tbsp.

Corn tortilla strips, fried

2 cups

1. Heat butter in stockpot; sauté garlic, bell peppers, onion, celery and jalapeño chile.

2. Add water, chicken base, lemon juice, bay leaf, oregano, thyme and cumin; bring to low boil. Simmer 10 minutes; set aside and keep warm.

3. In bowl or resealable plastic bag, toss fish/shellfish with blackening seasoning until well coated.

4. Heat oil in large sauté pan; cook seafood until cooked through.

5. To serve, place a portion of hot rice in center of each bowl; arrange seafood in ring around rice. Ladle 8 oz. of hot stock per bowl over seafood and rice.

6. Garnish each bowl with pico de gallo, parsley and tortilla strips.