P U T E R I A   D E   M A R I S C O S

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Serves 6
This seafood fricasee is served in a crispy plaintain basket as an appetizer. Even if you don't make the basket, this recipe works great.
FRICASEE:

• 8 oz. shrimp diced
• 8 oz. grouper diced
• 8 oz. scallops diced
• 8 oz. calamari diced
• 2 cups fish stock
• 2 Tbsp. butter
• 3 oz. capers
• 4 oz. onion diced
• 1 oz. garlic ground
• 2 cups. white wine
• 2 Tbsp. lime juice
• 3 Tbsp. olive oil
• salt and pepper
• parsley

Combine the fish stock, white wine, lime juice, onions, garlic, capers and reduce by two thirds. Reserve. Heat olive oil and add all seafood except the calamari and saute about two minutes. Don't overcook. Add reduced stock and reduce slightly more. Add calamari and parsley and cook an additional minute or so.

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GARNISH:

• Red Onions
• olives
• avocado
• sour cream

Place a portion of the seafood fricasee inside a basket and garnish plates with sliced red onion, olives, avocado, and sour cream. .

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BASKETS:

• 2 large green plaintains (peeled whole)
• oil to deep fry

Peeling green plaintains can be very hard. The best way is to cut off each of the ends and make a slash through the thickness of the skin lengthwise. Soak in warm water for 10 minutes.

Cut plaintains into thin round slices. Line a 4 oz ladle with a slice. Spray a 3 oz. ladle with a no stick spray and place inside the other ladle. Lower into the oil for about three minutes or until crunchy. Carefully remove from the oil.

Reproduced by permission from Ten Speed Press

Douglas Rodriguez's: [ Home Page ][ Biography][ Cookbook][ Interview ][ Recipes ][ Restaurant ]

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