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Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador (Emeril Lagasse) Recipe

Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador (Emeril Lagasse) Recipe

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Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador (Emeril Lagasse)

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Ingredients:

Serving

1 cup all-purpose flour
1 tbsp essence , recipe follows
1 1/2 lb striped bass fillets
1/4 cup vegetable oil
3 tbsp butter
1 large onion, finely chopped
1 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp minced garlic
2 sweet potatoes, peeled and cubed
3 cups shrimp or fish stock
2 cups heavy cream
1 cup grated muenster cheese
1 lb small or medium shrimp
2 hard boiled eggs , sliced lengthwise into 6ths, garnish
chopped green onions, garnish
chopped fresh parsley, garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1859.08 Kcal (7784 kJ)
Calories from fat	1054.66 Kcal
		% Daily Value*
Total Fat	117.18g	180%
Cholesterol	534.76mg	178%
Sodium	7535.74mg	314%
Potassium	1362.08mg	29%
Total Carbs	135.26g	45%
Sugars	5.62g	22%
Dietary Fiber	10.39g	42%
Protein	73.1g	146%
Vitamin C	6.8mg	11%
Vitamin A	0.9mg	29%
Iron	8.6mg	48%
Calcium	495mg	50%

Amount Per 100 g
Calories	242.13 Kcal (1014 kJ)
Calories from fat	137.36 Kcal
		% Daily Value*
Total Fat	15.26g	180%
Cholesterol	69.65mg	178%
Sodium	981.49mg	314%
Potassium	177.4mg	29%
Total Carbs	17.62g	45%
Sugars	0.73g	22%
Dietary Fiber	1.35g	42%
Protein	9.52g	146%
Vitamin C	0.9mg	11%
Vitamin A	0.1mg	29%
Iron	1.1mg	48%
Calcium	64.5mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.