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Fitzpatick Chicago's Irish Coastal Stew




Source of Recipe


the web


List of Ingredients




6 oz. Sole
6 oz. Cod
6 oz. Monkfish
2 oz. carrots, julienned
2 oz. leeks, julienned
2 oz seaweed, minced
1/2 of a tomato, diced
1 c. lobster sauce (see recipe below)
1/2 c. cream, whipped
1 lemon, cut into halves
2 Tbsp honey
4 cloves
1 pinch of saffron
1 pinch of fresh dill
1/2 c. Irish Whiskey or Irish Schnapps
1/2 c. Gallacia rice (uncooked)
1 c. fish stock
salt and pepper to taste

Recipe



Cut all fish into diamond shapes. Poach fish for 3-4 minutes in whisky, honey, lemon, and cloves.
Blanch the seaweed and mix with the carrots and leeks. Cook the rice, adding the saffron to it.
Garnish the rice with diced tomato and dill, and plate it.
Heat the lobster sauce, and finish by adding the slightly whipped cream.
Season with salt and pepper to taste.

Lobster Sauce:
1 lb. of lobster shells
1 c. dry white wine
1 onion, coarsely diced
1 carrot, coarsely diced
1 leek, coarsely diced
2 cloves of garlic, crushed
1 bunch of fresh mixed herbs (dill, parsley, chives)
4 oz. of tomato puree
8 c. fish stock
4 Tbsp. of vegetable oil
3 oz. of arrowroot
Salt and pepper

Brown lobster shells in oil. Add the coarsely diced leek, carrot and onion. Cook for 5 minutes.

Add tomato puree and white wine and stir continuously. Add garlic and fresh herbs. Add fish stock. Bring to boil, then reduce heat and simmer for 20 minutes. Reduce by half. Strain and finish by thickening w/ arrowroot. Season to taste w/ salt and pepper.

Presentation of this dish:
Center the Gallacia rice on dish. Surround with diamonds of fish.
Coat with lobster sauce and finish with strips of seaweed, carrot and leek.