Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 15, 1997
Island Seafood Stew
Serves 6
1 1/2 lbs opha, opakapaka, mahimahi
or firm white fish of your choice
1/4 lb shrimp (21/25 count) or lobster
3 cups clam juice
3 1/2 cups chicken broth
1 cup white wine
juice of 1 lemon
2 tbs tomato paste
1/2 lbs clams or mussels
1/2 cup olive oil
1 large onion, diced
1 cup celery, thinly sliced
1 cup carrots, diced
1/2 cup cubed sweet potatoes,
parboiled 5 minutes
1 tbs minced garlic
1 tomato, diced
1/4 tsp red pepper flakes, or 1 Hawaiian
chili pepper, chopped
1 cup fresh basil, chopped
2 bay leaves
pinch of saffron
1/2 cup chopped Chinese parsley
Cut fish into 1 inch cubes. Shell and
devein shrimp. In a large pot, combine
clam juice, chicken broth, white wine,
lemon juice, and tomato paste and bring
to a boil. Add shrimp and return to boil.
Remove shrimp and set aside.
Return stock to a boil, add fish and clams.
Remove from heat and let stand 2 minutes.
Remove seafood from stock and set aside.
In a skillet, heat olive oil. Saute onion,
celery, carrots, sweet potatoes, taro,
and garlic for 2 minutes. Add onion
mixture to stock. Add remaining ingredients
and simmer for 15 minutes. Stir in
seafood. Serve hot.
Keahole Ogo Salad
With Miso Dressing
3 cups ogo, chopped into 2 inch segments
1 tbs black goma seeds
2 tbs onions, diced
2 tbs green onions, diced
1 tsp sesame oil
2 tbs tomato, diced
3 tbs sugar
3 tbs miso
3 tbs shoyu
Cut ogo into 2 inch sections. In a medium
bow, combine all the ingredients and mix
with limu.
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