Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's seafood in white wine and garlic reduction. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Winter is a tough time for those who like fresh fish, but this delicious seafood over pasta dish is sure to put a warm smile on your face no matter how hard. Jump to the Seafood Stew Recipe with White Wine, Garlic and Fennel or read on to see our tips for making it. For the stew, we use the stock as a base then add lightly seared cod, onions, fennel, garlic and shellfish.
Brad's seafood in white wine and garlic reduction is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Brad's seafood in white wine and garlic reduction is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook brad's seafood in white wine and garlic reduction using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brad's seafood in white wine and garlic reduction:
- Get 2 tbs butter
- Prepare 1/2 LG sweet onion, chopped
- Prepare 1/2 LG Anaheim pepper, julienned
- Make ready 1/2 lb jumbo prawns, deshelled and deveined
- Take 1 lb steamer clams
- Make ready 1 lb mussels
- Prepare 1 tbs minced garlic
- Make ready 1 cup white wine
- Prepare 2 tbs red wine vinegar
- Get 1/2 tsp oregano
- Take 1/2 tsp white pepper
- Prepare 1/4 cup chopped cilantro
- Get 1/4 cup chopped fresh basil
REDUCTION: Once you have removed the scallops from the pan. Reduce the heat to just above low and set the pan off heat. Add the shallots and begin moving them around and removing any good bits form the pan. Please take care because that pan is still hot and things might sputter.
Instructions to make Brad's seafood in white wine and garlic reduction:
- In a wok heat butter over medium heat. Add onion and pepper. Sauté until onion just starts to brown.
- Add wine, vinegar, garlic, seasonings, cilantro, and basil. Simmer until it reduces by a third.
- If clams and mussels are fresh, add them first. And cook 2 minutes. Then add prawns and cook 3 more. If they are pre steamed, add all seafood and cook 3 minutes.
- Put a helping of seafood in a bowl and spoon reduction over the top. Serve with garlic toast to sop up juice.
Winter is a tough time for those who like fresh fish, but this delicious seafood over pasta dish is sure to put a warm smile on your face no matter how hard the chilled winds blow. Join Chef Nader Gebrin as he dishes out a marvelous combination of flounder fillet, shellfish and pasta thats cooked to perfection. Because this recipe uses chicken thighs, our meat is already juicy and tender, so we don't need to slow cook for hours on end. We do a quick brown on the chicken, and then finish it in the oven with the most amazing mustard wine sauce. This creamy French Dijon chicken is perfect for that weeknight dinner.
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