Seafood Newburg Stoup with Cayenne–Chive-Buttered Corn Toasties

Name: Seafood Newburg Stoup with Cayenne–Chive-Buttered Corn Toasties
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 4 tablespoons unsalted butter; 1 large starchy potato, peeled and chopped; 2 celery ribs with their greens, chopped; 1 medium yellow onion, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1 tablespoon Old Bay Seasoning; 3 tablespoons all-purpose flour; 1/4 cup dry sherry (eyeball it); 3 cups chicken or seafood stock; 1 1/2 pounds cod, scrod, or haddock, cut in chunks; 1 pound medium shrimp, peeled and deveined, coarsely chopped; 3 cups whole milk or half-and-half; 1/2 teaspoon cayenne pepper; 4 corn toaster pastries, such as Thomas’ brand; 2 tablespoons chopped fresh chives

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

4 tablespoons unsalted butter

1 large starchy potato, peeled and chopped

2 celery ribs with their greens, chopped

1 medium yellow onion, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1 tablespoon Old Bay Seasoning

3 tablespoons all-purpose flour

1/4 cup dry sherry (eyeball it)

3 cups chicken or seafood stock

1 1/2 pounds cod, scrod, or haddock, cut in chunks

1 pound medium shrimp, peeled and deveined, coarsely chopped

3 cups whole milk or half-and-half

1/2 teaspoon cayenne pepper

4 corn toaster pastries, such as Thomas’ brand

2 tablespoons chopped fresh chives

Preparation

Step 1
Heat a medium soup pot over medium-high heat. Add the EVOO and the 2 tablespoons of cold butter, cut into small pieces. Add the veggies as you get them chopped, then season them with the bay leaf, salt, pepper, and Old Bay Seasoning. Cook for 5 minutes to begin to soften, then add the flour and cook for a minute longer. Next, add the sherry and cook for 1 minute. Whisk in the stock and bring it up to a bubble, then arrange the seafood in an even layer around the pan. Cover the pan and cook until the fish is opaque and the shrimp is pink, 4 minutes. Remove the lid and add the milk and cook for 2 to 3 minutes longer to thicken. Add about 1/4 teaspoon cayenne pepper, then adjust the seasonings. Discard the bay leaf.
Step 2
Melt the remaining 2 tablespoons of butter and 1/4 teaspoon of cayenne pepper in a small cup. Toast the corn pastries, brush with cayenne butter, and sprinkle with the chopped chives. Serve alongside the stoup.

Rachael Ray 365: No Repeats

TagsSoup Soup/Stew Stew Toast Sandwich New England American Fish Seafood Shrimp Shellfish Chive Herbs & Spices Corn Vegetable Main Starter Dinner Nut Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes