Chef Jenny Chan, Vero Bistro
Vero Bistro’s Venetian Seafood Stew Serves 6
3 celery stalks, chopped 2 large carrots, chopped 1 large onion, chopped 3 cloves garlic, chopped 2 bay leaves 3/4 jar Passata tomato puree 1 can diced tomatoes 1 cup (240 mL) white wine 1 Kg clams 450 g shrimp 675 g halibut 450 g crab legs 1 Kg mussels A pinch of chilli flakes To taste salt and pepper Chopped parsley, to garnish 6 slices of toasted baguette
Chan is constantly sharing her knowledge with her customers, teaching them to strain scallops overnight to rid them of excess moisture and ensure that a golden crust develops when you sear them, or soak calamari in buttermilk to tenderize it prior to frying. When it comes to her Venetian Seafood Stew, chock full of clams, mussels, crab legs and a massive lobster claw, she is adamant that everything is as close to the same size as possible so that it cooks evenly. After all, if there is one thing that both of these chefs preach; don’t ruin quality – and expensive – seafood by overcooking it.
fish, look for “clear eyes and bright gills” says Moore. Fillets are a bit trickier, but they should still be firm, have substance to them and not be slimy. Let’s face it; there are very few ingredients that are “slimy” and “pleasant” at the same time. As for the type of seafood, Moore opts for pickerel or lake trout, as they are caught closer to Calgary and are typically fresher than ocean-fished varieties. If you get your hands on a whole trout, try stuffing it with aromatics such as
15 minutes, until the vegetables are translucent and softened.
2. Add the Passata tomato puree,
diced tomatoes and wine, and simmer for another 20 minutes. Add clams and simmer 3 - 4 minutes.
3. Add remaining seafood, plus a pinch of chilli flakes, then simmer for 5 - 6 minutes more.
4. Serve immediately, garnished with chopped parsley and toasted baguette to soak up all of the broth.
lemon and herbs, tying it up, seasoning it with salt and olive oil, and cooking it on the barbeque. Just make sure that your grill is clean, and most importantly, Moore emphasizes to leave the fish until it is cooked, otherwise it will stick! It will let you know that it is ready to flip when it naturally starts to lift away from the grill. It’s ok to leave our beautiful Alberta beef on the shelf every now and again At Ox and Angela they do a similar stuffed fish presentation, using sardines instead of trout. Chef Moore describes sardines as “stronger in flavour – as in actually having flavour” when compared with some other types of fish. “Not to mention they are quite inexpensive, so even if you try them and don’t like them, you are hardly out any money.”
Chef Andrew Moore, Ox and Angela Ask any chef about procuring quality fish and there is a good chance their answer will be, “Use whatever is fresh!” However, that is easier said than done if you have no idea what “fresh” looks like. Chef Moore suggests starting as close to the source as possible by heading to a fishmonger or farmer’s market, and has a couple of key points to be on the lookout for. First of all, seafood should smell fresh, without the presence of any stinky, fishy odours. When buying whole
1. Sauté the first five ingredients for
Either way, summer is the perfect time to fire up the barbeque and do some taste testing!
Chef Andrew Moore, Ox and Angela
Mallory is a food writer living and learning in Calgary, Alberta. Check out her blog and blogger becauseilikechocolate.com and follow her on Twitter @cuzilikechoclat
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