Edamame Stew Recipe
Your favorite fish served atop a stew of green beens, corn, and tomatoes with a vegetable stock and cilantro chutney
Ingredients
- 6 oz of your favorite fish
- 1 oz olive oil
- 1 oz green beans
- 1.5 oz edamame kernals
- 1.5 oz fresh corn kernals
- 2 oz vine ripe tomatoes
- 1/2 cup vegatable stock
- 1 oz whole butter
- pinch of sea salt
- pinch of black pepper
- 1 oz cilantro chutney
- 1 Tbs olive oil
- 1/4 cup buttom mushrooms, sliced
- 1/4 cup carrots, dieced
- 1/4 cup celery, diced
- 1/2 cup yellow onion, diced
- 1/4 tps garlic
- 1 bay leaf
- pinch of pepper
- 6 cups water
- 1/2 cup cilantro
- 1/8 cup chopped garlic
- 1/2 cup olive oil
- 1/4 cup shredded parmesan cheese
- 1/4 tps salt
- 1/4 tps pepper
Sustainable Fresh Fish
Vegetable Stock
Cilantro Chutney
Instructions
- Heat half of the olive oil in skillet.
- Season fish with salt and pepper and sear in hot oil,
- In a seperate pan, heat the remaining olive oil and add the veggies in stages.
- Add vegetable stock and bring to a simmer.
- When it reaches this point, pull off of the heat and wisk in the butter to produce a thick sauce.
- Season and place vegetable stew in center of plate.
- Top vegetable stew with seared fish and cilantro chutney.
- Place all vegetables in a bowl and drizzle with the olive oil.
- Roll vegetables in the bowl to evenly coat with the oil.
- Season with salt and pepper.
- Place vegetables on seet pan and roast at 350 degrees until golden brown, about 20-30 minutes.
- Place golden vegetables, garlic, bay leaf and water in heavy bottomed pot.
- Bring to a simmer.
- Let vegetables slowly cook for 30-40 minutes; it will reduce by 20-30%, then strain, keeping broth and discarding vegetables.
- Chill or freeze stock until ready for use.
- Place all ingredients in a food processor and blend until smooth.
- Keep refrigerated until ready to use.
Sustainable Fresh Fish
Vegetable Stock
Cilantro Chutney