Scallop and Shrimp Stew

This wonderful dish is from Chile

1 pound scallops 1 tsp Spanish paprika
1 pound shrimp, peeled and cleaned 1 cup cream
1/2 cup water 2 tsp salt
1/2 cup white wine 1/2 tsp pepper
1 1/2 cups bread crumbs 1/8 tsp dried ground chili peppers
1 cup milk 3 hard-cooked eggs, quartered
1/4 lb butter 1/2 cup grated Parmesan cheese
4 onions, chopped  

Combine the scallops, shrimp, water and wine in a saucepan. Bring to a boil and cook over low heat for 6 minutes. Strain, reserving the stock. Reserve 3 scallops and 3 shrimp, and chop the remainder coarsely. Soak the bread crumbs in the milk. Melt the butter in a saucepan. Add the onions and paprika and saute for 10 minutes, stirring frequently. Squeeze the excess milk from the bread crumbs and discard. Add the bread crumbs to the onions. Add the reserved stock, mixing well. Add the chopped scallops and shrimp, cream, salt, pepper, and chili peppers. Cook over low heat for 10 minutes, stirring frequently. The stew should be placed in individual earthenware or casserole dishes, garnished with the eggs, and sprinkled with cheese. Cut the reserved scallops and shrimp in half and place some in each portion.

Round-the-World Cookbook

[Archie] “Wolfe had once remarked to me that the orchids were his concubines: expensive, parasitic and temperamental.” ~ League of Frightened Men

[Wolfe] “A|l genius is distorted. including my own. But so, for that matter, is all life, a mad and futile ferment of substances meant originally to occupy space without disturbing it.” ~ League of Frightened Men

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe, Stew | Tags: , , , , | 1 Comment

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  1. Pingback: The League of Frightened Men | A Wolfe In The Kitchen

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