March 22, 2005 - Joanne

Corvina & Sweet Potato Stew Recipe

Adapted from "Emeril's Chupe de Corvina y Camarones"
2 lbs Corvina Filets (or other white fish such as Halibut) cut into 1-2” pieces
1 1/2c Flour
1 tbsp Lemon Myrtle
1 tbsp ground Grains of Paradise
1 tsp Smoked Sweet Paprika
1 ½ tsp Smoked Sea Salt

1c of rough chiffonaded fresh Basil leaves
2.5lbs Garnet or mixed Sweet Potatoes peeled and cut into 1-2” cubes (about 3 cups)

8 -12 Lg to XL shrimp, shells removed and reserved
32 oz Imagine Vegetable Stock (or fish stock if you have it)

1 large leek
2 tbsp crab and seafood boil spices
2 tbsp Ghee or clarified Butter (or regular butter)
1-2 tbsp Olive Oil
1 c Half & Half

In a medium saucepan, bring vegetable stock and shrimp shells to a boil. Reduce to a simmer and add the seafood boil spices. Cut leek into 2 pieces white and green. Roughly chop the green part and add to the simmering stock and finely chop the white part and reserve. After about 10 -15 minutes strain stock and reserve, discarding solids.

Mix the lemon myrtle, flour, grains of paradise, paprika and sea salt together (you can use dill, flour, pepper, sweet paprika and regular salt as substitutes). Dust all sides of the cubed fish with seasoned flour. Heat the Ghee and Olive in a medium stockpot. Add leeks and when they start to soften and color add fish. Cook fish until opaque through and slightly browned then remove from pot.

Add cubed sweet potatoes to pot and stock and 1-2 cups of water – liquid should cover sweet potatoes. Bring to a boil and then simmer until potatoes are cooked through about 10 minutes (less if your potatoes are smaller cubes). Then add shelled shrimp and cook 2 minutes then add reserved fish, basil and cream stirring well. Cook an additional 2 minutes then remove from heat and serve.

If you can’t get fresh basil, try lightly steaming some spinach, draining it well and mixing it in at the end of cooking.

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