Every once in a while I surprise myself, tonight was that night. It only took 30 mins from start to finish to create this LOW Effort masterpiece. You should make this tonight.
Ingredients:
4 clusters of dungeoness crab
1 lb sea scallops (pink have more flavor)
1 lb gulf shrimp, cleaned but shell remains on
1 lb cod
2 large shallots, diced
1 clove of garlic, diced
28 oz can of whole San Marzano tomatoes
4 cups of chicken stock
1/2 cup Pernot
3 tbsp olive oil
2 tbsp butter
Scorpion LOW Effort Hot Sauce to taste
1 tbsp kosher salt
fresh pepper to taste
pinch of saffron
Sourdough or baguette for dipping, and holding more butter
Method:
In your largest pot/dutch oven, over medium heat, melt the butter with olive oil then add the diced shallots and garlic
Add in a pinch of salt and stir until the shallots are translucent, you do not want caramelization
Stir in the Pernot, cook for 4 mins, then add in the chicken stock
Add in tomatoes by crushing them by hand into the vessel. When the tomato can is empty, fill it halfway with water and add that to the simmering pot
When the liquid is back to a bubble, add in the saffron, salt, and pepper
Begin layering in the seafood, first cod, then shrimp, scallops, and crab clusters. Gently stir it all in and cover for 8 mins over medium/high. Check the pot at 6 mins to see if the shrimp have curled and changed color
It should be complete within 15 mins. Ladle into a bowl, add a drizzle of olive oil and Low Effort Scorpion Hot Sauce
Listening to: Billy Strings, Show Me the Door
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