New England Style Seafood Fricassee

Ingredients

In this adaptation of the Haitian Fricassee, we have incorporated the flavors and ingredients commonly found in New England cuisine. The original dish typically includes chicken and is seasoned with Caribbean spices. However, in this New England version, we have replaced the chicken with a variety of fresh seafood such as lobster, scallops, and shrimp. Additionally, we have incorporated ingredients like potatoes and onions that are commonly used in New England cooking. The flavors have been adjusted to create a creamy and comforting broth that is reminiscent of the coastal flavors of New England. We alse have the original recipe for Fricassee, so you can check it out.

• 1 lb (450g) lobster meat, cooked and chopped 1 lb (450g) lobster meat, cooked and chopped
• 1 lb (450g) scallops, fresh or frozen 1 lb (450g) scallops, fresh or frozen
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 cups (470ml) fish or seafood stock 2 cups (470ml) fish or seafood stock
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes, thyme leaves, and bay leaf to the pot. Stir well to combine.
3. 3.
   Pour in the fish or seafood stock and bring to a simmer. Cook until the potatoes are tender, about 10 minutes.
4. 4.
   Add the scallops and shrimp to the pot, and cook for an additional 5 minutes, or until the seafood is cooked through.
5. 5.
   Stir in the cooked lobster meat and heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the fricassee for another 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf from the pot before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lobster — Ensure the lobster meat is cooked before adding it to the fricassee. If using fresh lobster, steam or boil it until the meat is opaque and firm. If using pre-cooked lobster, simply chop it into bite-sized pieces.
• Scallops — If using frozen scallops, thaw them before adding to the fricassee. Pat them dry with a paper towel to remove excess moisture before cooking.
• Shrimp — Make sure to peel and devein the shrimp before adding them to the fricassee. This will ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a richer flavor, you can substitute half of the fish or seafood stock with clam juice.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the fricassee during the last few minutes of cooking.
• Serve the fricassee with crusty bread or over a bed of rice for a more substantial meal.
• Feel free to add other seafood such as mussels or clams to the fricassee for additional variety.
• To enhance the seafood flavor, you can add a splash of white wine to the fricassee while cooking.

Serving advice

Serve the New England Style Seafood Fricassee hot in individual bowls. Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness. Accompany the dish with crusty bread or a side of rice to soak up the delicious broth.

Presentation advice

To elevate the presentation of the Seafood Fricassee, consider serving it in a shallow bowl with a drizzle of extra virgin olive oil on top. Arrange some fresh herbs, such as thyme sprigs or chives, on the side for an added touch of elegance.