Best Shellfish Chipotle Stock Recipes

Easy Chipotle Seafood Stew image

Number Of Ingredients 18

2 teaspoons olive oil
1 large onion, chopped
1 ½ teaspoon of celery salt
1 ½ teaspoon ground garlic
1 teaspoon pepper
1 64 oz bottle of Clamato Tomato Cocktail (8 cups)
4 bay leaves
3 cups seafood stock
8 small red potatoes, quartered
1 teaspoon salt
2 tablespoons chipotle adobo sauce
3 tablespoons Real-Lime
1 box of SeaPack Shrimp Scampi
20-25 mussels
2 lb boneless, skinless fish fillets cut into 1 inch pieces (for best flavor use grouper, halibut, snapper, seabass)
2 Avocados, cut into pieces
1 cup grilled corn, shucked
1/2 cup fresh cilantro chopped

Steps:

Heat the oil in a medium pot over medium heat. Add the onion, celery salt, ground garlic and 2 teaspoon of pepper. Cook stirring constantly until onion is translucent about 6 minutes.
Reduce heat to medium low and add the Clamato and bay leaves. Simmer for about 10 minutes.
Add the fish stock, the chipotle adobo sauce, the potatoes and 1 teaspoon of salt. Cove and simmer for about 15 minutes or until potatoes are tender.
When ready to serve add the Real-Lime and heat the pot to medium. Add the shrimp and the mussels. Arrange the fish on top of the stew, cover and simmer until the shellfish open and the fish is firm and opaque, about 5 minutes.
Ladle the stew into bowls. Top with grilled corn and avocado and sprinkle with fresh cilantro.

Seafood Stock image

Provided by Ina Garten

Time 1h30m

Yield 1 quart

Number Of Ingredients 10

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onion (2 onions)
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as Pinot Grigio
1/3 cup tomato paste
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper

Steps:

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.