Saturday, February 11, 2012

Spicy Lentil and Seafood Stew

Here is a new soup/stew I've created using some lentils and frozen seafood I had on hand. The recipe also uses a selection of the dried chilli peppers that I have on hand. I kept the peppers to some basic ones that should be available. If you can't find them just used some cayenne to get the heat but the stew won't have that red colour.

6 slices of bacon312218421
4 small onions (433g)1820.3444
3 celery stalks (229g)320.482
3 poblano peppers (307g)610.5143
2 red peppers (389g)1011244
3 large garlic cloves (32g)480.2112
2 cups French Lentils (500g)16670302125
1/2 cup fresh parsley (38g)140.321
4 bay leavesFat

10 cups chicken stock864298561
3 dried chipolte peppers (8g)

4 dried D'Arbol peppers (2g)

5 dried ancho peppers (58g)

359g raw shrimp (31-40 count)3816373
680g scallops598516114
1 trout filet (191g)28313

Yeilds: 12-14 2 cup servings
Per serving: 400 calories, 9g fat, 49g Carbs, 37g Protein

Fry the bacon in your soup pot until it is crisp. Remove and keep only enough fat to begin cooking the vegetables.

Add the garlic and cook until fragrant. Add the onion, celery, poblano and red peppers. Season with some salt and pepper. Cook until it starts to stick to the bottom of the pot.

Add the lentils, dries peppers, bay leaves and stock. Bring to a boil and simmer until the lentils are soft.

Dried Chilli peppers
On the left shrimp and trout, on the right scallops

Remove the peppers and bay leaves from the pot. Take the stems out of the peppers and add to a blender with some of the liquid from the pot. Puree the peppers and add back to the pot.

Add the scallops, shrimp and trout. The heat from the liquid should cook the seafood in a few minutes. Add the bacon or save it to use as a garnish

A finished serving of stew

Serve over cooked rice or on it's own as a thick soup.

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