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Seafood Stew

A dish from President Barack Obama's inauguration lunch.

Seafood Stew Photo
Yield: Serves 10

Ingredients

  • 1 gallon court bouillon: water, lemon juice, bay leaf, black peppercorns, salt, 1 onion and 1 fennel bulb roughly chopped
  • 6 (1 pound) Maine lobsters *
  • 20 medium-size sea scallops *
  • 36 large shrimp, peel, cleaned and tail removed; about 2 pounds *
  • 10 (1 oz.) pieces of black cod *
  • 1/2 cup small diced carrots
  • 1/2 cup small diced celery
  • 1/2 cup small diced leek
  • 1/2 cup small diced russet potato
  • 1 tsp. kosher salt
  • 1 tsp. ground white pepper or black pepper
  • 1/4 tsp. ground nutmeg
  • 1 quart heavy cream
  • 1 cup dry vermouth (optional)
  • 10 (5") puff pastry rounds
  • Egg wash: 1 egg, beaten with 1 Tbsp. water

*any seafood item can be substituted for any of your choosing.

Instructions

Filling

  1. Bring court bouillon to a boil, add lobsters and allow bouillon to return to a simmer. Poach lobsters until just cooked through, about 8-9 minutes, and remove to a sheet pan to cool. Repeat the poaching and cooling process with the shrimp, then black cod and lastly with the scallops. Reserve cooking liquid and cut cooled seafood into bite-size pieces.

  2. Return court bouillon to a boil. Blanch each type of vegetable individually by dropping them into the boiling liquid and removing to an ice bath when tender. When the vegetables are done, allow the liquid to continue boiling until reduced to 1 quart. This reduction will serve as the base for your sauce.

Sauce

  1. Bring court bouillon reduction back to a boil, add the vermouth and heavy cream and reduce by half or until sauce will coat the back of a spoon. Season with salt, white pepper and nutmeg to taste. Set aside to cool.

Assembly and Serving

  1. Pre-heat oven to 400° F.

  2. Fold seafood and vegetables into sauce, being careful not to break up the seafood. Scoop mixture into baking dishes.

  3. Cover terrines with puff pastry rounds, sealing around the outside of the dish. Brush the pastry with egg wash and bake the terrines until golden brown, about 8-10 minutes. Allow to cool for 5 minutes before serving. Terrines can be cooked ahead of time and kept warm at 150° F.

Source: Today Show

See the rest of Barack Obama's Inauguration Menu.



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userfile
dawnd

Looks good! Anything with lobster works for me!

posted Feb 11th, 2009 10:21 am



   
 

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