Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or halibut)
- 1 lb. shrimp, peeled and deveined
- 1 lb. mussels, scrubbed and debearded
- 1 lb. baby potatoes, halved
- 2 ears of corn, cut into thirds
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 lemon, sliced
- 1/4 cup olive oil
- 2 tbsp. paprika
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 cups water
- 1/2 cup white wine
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the chopped onion, minced garlic, olive oil, paprika, dried oregano, dried thyme, salt, and black pepper. Cook over medium heat for 5 minutes, stirring occasionally.
2. Add the halved baby potatoes and sliced lemon to the pot, and stir to coat with the spice mixture.
3. Pour in the water and white wine, and bring to a boil.
4. Reduce the heat to low, and add the corn pieces. Cover and simmer for 10 minutes.
5. Add the white fish fillets, shrimp, and mussels to the pot. Cover and simmer for another 10 minutes, or until the fish is cooked through and the mussels have opened.
6. Use a slotted spoon to transfer the seafood, potatoes, and corn to a serving platter. Discard any unopened mussels.
7. Garnish with chopped fresh parsley, and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the spice mixture, low heat for simmering the seafood and vegetables.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 26g
Protein: 32g
Sodium: 800mg
Substitutions for ingredients:
- Any type of white fish can be used in place of cod or halibut.
- Clams can be used instead of mussels.
- Red potatoes can be used instead of baby potatoes.
- Fresh herbs (such as rosemary or basil) can be used in place of dried oregano and thyme.
Variations:
- Add chopped tomatoes and bell peppers to the pot for a more colorful and flavorful dish.
- Use chicken broth instead of water for a richer flavor.
- Add a pinch of saffron to the pot for a more authentic Mediterranean flavor.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Use a slotted spoon to transfer the seafood to the serving platter, to avoid any excess liquid.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Mediterranean Fish Boil in a large serving platter, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- A side salad with a lemon vinaigrette would pair well with this dish.
Suggested side dishes:
- Crusty bread
- Side salad with a lemon vinaigrette
Troubleshooting advice:
- If the mussels do not open during cooking, discard them.
- If the broth is too salty, add more water or chicken broth to dilute it.
Food safety advice:
- Make sure to scrub and debeard the mussels before cooking.
- Discard any unopened mussels after cooking.
- Make sure the fish is cooked through before serving.
Food history:
The Mediterranean Fish Boil is a traditional seafood dish that originated in the Mediterranean region. It is often served during festive occasions and family gatherings.
Flavor profiles:
The Mediterranean Fish Boil is a flavorful and aromatic dish, with a spicy and tangy broth that is infused with the flavors of paprika, oregano, thyme, and lemon.
Serving suggestions:
Serve the Mediterranean Fish Boil as a main course for a family dinner or a festive gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A