Seafood Dinner Delight

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

This soup is really a dinner entrée cause of it's complex developed flavors. It's unique tasty and complex flavors come for a pot simmered for 2 hours have key ingredients like Kombo (a sea vegetable), chicken thighs and vegetables. Then served with the same chicken used for the broth, as its skin its crisped up in the broiler. This goes well with a bottle from Di Giovanna VURRIA Grillo DOC Sicilia. An expressive and flavorful white wine, with notes of citrus, white stone fruits and a savory finish.

Note: Easy to follow links have been to added to certain ingredients not commonly found. Also links to the wines and evo have been added as the wine(s) mentioned are actually paired by a winery in Sicily and not found in the states. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

VURRIA Grillo DOC Sicilia

Serves: 6 - 8

Prep Time: 15 min

Cook Time: 2 1/2 hours

Ingredients:

Seafood

1 1/2 lbs. blue crab

1/2 lbs. Chilean seabass

4 carrots cleaned and thickly sliced

1 medium onion, chopped

2 green onions, chopped

1/4 cup of fresh parsley chopped

1/8 cup dry thyme

4 cloves of garlic, smashed

2 bay leaves or 1 tbsp. of bay leaf powder

1 tbsp. of oregano (fresh if possible)

2 celery sticks, cut into chunks

3 whole kale leaves, chopped

3 slices of blood orange fruit

12 oz. chicken broth low sodium

24 oz. of water

4"piece kombu sea vegetable

salt and pepper to taste

1/2 cup of E&L's Seafood infusion Sauce (recipe under Sauce Section)

Rice

1 cup of Jasmine rice

1 clove of garlic

1 tsp turmeric

1 tsp oregano

1 tbsp. butter

1 tsp oil

salt and pepper

Cooking Steps

1. In a large stock pot, combine all the Seafood ingredients except for seafood and kale.

2. Bring to a boil.

3. Lower the heat to medium, cover and cook for 15 minutes.

4. Add Blue crab, cover, bring to a boil, then lower temp to medium. Cook for 15 minutes.

5. Remove crab and set aside. Add seabass. make sure to submerge in liquid. cover and cook for 8 minutes.

6. Remove seabass and set aside.

7. Add kale, cover and lower heat to low.

8. In oven pan with the crab and seabass, pour E&L's Seafood infusion Sauce. make sure to have sauce cover the seafood and fish. let it sit for about 5 minutes.

9. For rice: In a small pot, drizzle some oil, add butter, 1 clove of garlic smashed and about few red pepper flakes. render for 2 minutes on medium-high heat. Add rest of Rice ingredients and stir for about 1 minute to infuse the oil and spices. Add Jasmin rice and stir for about one minute to lightly toast the rice. Rice should get a orange like color. Add 1 1/2 cups of the liquid from the soup mixture, try for the veggies not to mix in. Bring to a boil, cover, and lower temp to medium. Cook for 15 minutes.

10. Once rice is done, lift the lid and fluff to bring out the flavors and aromas to the top.

11. To finish the seafood, place the pan with the crab and seabass in oven and broil on high for 8 minutes.

To Assemble

1. In your favorite bowl or ramekin, ladle in the soup, making sure you get plenty of the veggie goodness. Add some of the crab in the middle.

2. Place about a 1/2 cup of the rice on the side of a plate, add some of the broiled crab and half of the seabass around the rice. Spoon some of the juice/dripping from the broiling pan over the rice and seafood. Add a lemon or blood orange wedge.

3. Enjoy!