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Seafood Stew with Sausage, Tomatoes, Herbs and Wine (Emeril Lagasse) Recipe

Seafood Stew with Sausage, Tomatoes, Herbs and Wine (Emeril Lagasse) Recipe

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Seafood Stew with Sausage, Tomatoes, Herbs and Wine (Emeril Lagasse)

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Ingredients:

Serving

8 oz chorizo sausage, removed from casings and chopped
4 oz smoked bacon, diced
1 1/2 cup chopped yellow onions
2 tbsp garlic
1 tsp salt
1 tsp essence , recipe follows
pinch cayenne
2 cups chopped, seeded tomatoes
1 bay leaf
1/2 cup dry red wine
1 cup fish stock or clam juice
1 1/2 lb cockles , well rinsed under cold running water
1/2 lb bay scallops
1 lb squid, cleaned , bodies cut into 1/4-inch rings
2 tbsp extra-virgin olive oil
1/2 cup mixed chopped herbs , including parsley, cilantro , oregano
roasted potatoes , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 1/2 lb (about 3) baking potatoes , scrubbed and sliced into 1/4-inch thick rounds
2 tbsp extra-virgin olive oil
kosher salt
2 tbsp thyme leaves

Directions:

In a large skillet over medium-high heat, cook the sausage and bacon until beginning to brown and the fat is rendered, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels.
Add the onions to the pan and saute until soft, about 4 minutes. Add the garlic, salt, Essence and cayenne, and saute for 30 seconds. Add the tomatoes, bay leaf, and red wine and cook until slightly reduced.
Add the fish stock and bring to a boil. Add the sausage, and bacon back to the pan, stir well and return to a simmer. Add the cockles, scallops, and squid, reduce heat to a simmer, cover, and cook, shaking the pot occasionally, until the clams open, about 4 minutes. Finish with the extra-virgin olive oil and herbs.
Remove from the heat and serve over Roasted Potatoes.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Roasted Potatoes:
Preheat the oven to 400 degrees F.
In a large bowl, toss together the potatoes, olive oil, salt and thyme. Spread onto a baking sheet in 1 layer. Roast until golden brown and tender, about 45 minutes, shaking the pan every 1 15 minutes or so.
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	812.22 Kcal (3401 kJ)
Calories from fat	384.46 Kcal
		% Daily Value*
Total Fat	42.72g	66%
Cholesterol	311.24mg	104%
Sodium	4992.65mg	208%
Potassium	1270.47mg	27%
Total Carbs	40.81g	14%
Sugars	5.59g	22%
Dietary Fiber	7.65g	31%
Protein	65.73g	131%
Vitamin C	28mg	47%
Vitamin A	0.1mg	4%
Iron	31.9mg	177%
Calcium	196mg	20%

Amount Per 100 g
Calories	114.01 Kcal (477 kJ)
Calories from fat	53.97 Kcal
		% Daily Value*
Total Fat	6g	66%
Cholesterol	43.69mg	104%
Sodium	700.83mg	208%
Potassium	178.34mg	27%
Total Carbs	5.73g	14%
Sugars	0.78g	22%
Dietary Fiber	1.07g	31%
Protein	9.23g	131%
Vitamin C	3.9mg	47%
Iron	4.5mg	177%
Calcium	27.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.