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Summery seafood ragout




Source of Recipe


First published in Chatelaine's 07/2002 issue


List of Ingredients




2 onions
5 large garlic cloves
2 to 3 jalapeño peppers
1 tbsp (15 mL) olive oil
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
240 ml bottle clam juice
1/2 cup (125 mL) dry white wine
4 large tomatoes
4 green onions
1 lb (500 g) fresh or frozen raw, peeled large shrimp, about 25
3/4 lb (375 g) fresh or frozen small bay scallops
1 large lime
1/2 cup (125 mL) chopped fresh basil, parsley or coriander



Recipe



. Coarsely chop onions and mince garlic. Core 2 jalapeños, then mince. Heat oil in a large wide saucepan set over medium heat. When hot, stir in onions, garlic, jalapeños, cumin and 1/2 teaspoon (2 mL) salt. Cook, uncovered and stirring occasionally, until softened, about 5 minutes. Pour in clam juice and wine and bring to a boil. Boil gently, uncovered over medium-high heat, about 3 minutes.

2. Meanwhile, core tomatoes, then coarsely chop. Stir tomatoes and their juice into mixture and increase heat to high. Stir often until tomatoes are heated through, from 4 to 5 minutes.

3. While tomatoes are heating, thinly slice green onions diagonally. If using frozen shrimp and scallops, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt, then drain well. Stir seafood and green onions into ragout. Cover and cook over medium-high heat, stirring occasionally, until shrimp are coral in colour and heated through and scallops are tender, from 5 to 6 minutes.

4. Cut lime in half and squeeze juice into ragout. Stir in basil. Taste and stir in remaining 1/2 teaspoon (2 mL) salt, if needed. If you like, core and mince remaining jalapeño and stir into ragout. Ladle ragout into bowls and serve with chunks of crusty bread.