Seafood Pizza

Friday, January 25th, 2013 | posted by mike

Makes 1 large (8 slices)

12 oz. can San Marzano diced tomatoes

2 T tomato paste

Flour

Olive oil

1 med purple onion, 1/2 chopped, 1/2 sliced thin

6-7 fresh basil leaves, rolled and sliced thin (chiffonade)

1 T dried basil

1/2 T dried oregano

Pizza dough, from pizzeria, enough for 1 large pizza (or store bought crust such as Boboli brand)

3 cloves garlic, minced

1 t crushed red pepper

24 cnt. med shrimp, peeled and deveined, tails off

24 cnt. Nantucket bay scallops, or 12 (10-20 cnt.) dry pack sea scallops cut in half

1 lb. live mussels

6 oz. squid, domestic Rhode Island or Monterrey cut into 1/2-inch rings include heads

6 oz. fresh chopped clamspizza-2

3 T reggiano Parmesan cheese, grated

3/4 cup mozzarella cheese, grated

8 anchovies, Ortiz brand if possible

Pre heat oven to 450º

Make sure dough is room temperature

Place pizza stone into oven and let it come up to temperature

In a med saucepan heat 1T olive oil over med-high heat

Add 1/2 the garlic, the chopped onion and sauté till onions start to soften

Add tomatoes, with juice, tomato paste, dried basil, oregano and red pepper flakes

Stir and reduce until sauce thickens then take off the heat

Bring water to boil in med. pot, then turn down to simmer

Add scallops and shrimp for 2 min. then scoop out with slotted spoon and set aside

Next add squid rings, heads and chopped clams and poach for 2 min. Scoop out and set aside

Steam mussels in 1/2 inch of water and white wine for about 2 min. until they just start to open, then remove each one from shell and set aside

Sprinkle flour on a large cutting board and some on your peel (giant pizza spatula)

Roll out dough on cutting board (if you know how to throw the dough, go for it) otherwise stretch it out by hand and then roll it out.

Pinch around the edges of the dough, to contain sauce, place on peel

At this point, until you get more familiar with sliding the pie around on the peel, I find it easier to get the dough directly onto the stone before topping it.

Dust stone with a bit of flour before placing dough on it

Spoon sauce over dough then drizzle a little olive oil over sauce

Sprinkle about 3/4 of the Parmesan and the mozzarella over sauce

Spread the rest of the garlic and slices of onion around

Arrange all the seafood and anchovies over cheese

Sprinkle the rest of the cheese over the top

Bake for about 8 min. or until cheese is bubbling and crust is golden brown

Remove to cutting board, garnish with basil chiffonade and slice into 8 pieces

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Bouillabaisse

Friday, December 28th, 2012 | posted by mike

Serves 8
2 quarts of Monahan’s Bouillabaisse-base (located in the freezer, made fresh every week)
2 lobster tails (cut into chunks, leaving the shell on)
1 1/2 lbs. mussels
2 lbs. manila clams (or little necks)
1 lb. monkfish or wolffish (skinned and cut up into chunks)
1 lb. pollack, cod, hake or halibut (skinned and cut into chunks)
1 lb. grouper, striped bass or Pacific rockfish fillet (skinned and cut into chunks)

optional additions: shrimp, scallops

Steam mussels and clams open in a pot and reserve.

Bring bouillabaisse base to a gentle simmer and add chunks of lobster. After 3-4 minutes, add the chunks of fish and cook for about 5 minutes. Then add the steamed shellfish, cover and cook for an additional 3 minutes. The fish is cooked once the chunks are just opaque in the center.

Ladle the soup and seafood into warm bowls and garnish with freshly chopped flat-leaf parsley—make sure to include some of each fish in each serving. Serve with toasted baguette slices and a dollop of aioli (for the garlic lovers, available at Monahan’s).

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Seafood: The ULTIMATE Fancy, Luxurious Celebration Food!

Friday, December 28th, 2012 | posted by mike

cooked lobster

Dear customers,
Here’s to you!

The Mongers at Monahan’s can’t thank you enough for giving us another great year at the market.
Since 79′ folks like you have helped keep small local places like ours around and enabled us to keep doing what we love.
We truly appreciate you,

Happy New Year from all of us at Monahan’s. See you in 2013!

Another year has come and gone…What could be more special than steamed Maine lobster, caviar, or a giant king crab leg for your New Year’s feast?

Whole roasted Bronzini or Red Snapper are always an impressive crowd pleaser. One-pot dishes like Bouillabaisse, Paella, Cioppino or Oyster Stew are a celebration in themselves. A plate of steamed mussels or clams in a garlicky broth will warm your soul. Wild gulf shrimp cocktail, octopus salad, Maine lobster salad, smoked fish, pickled herring? It doesn’t get any better.

And don’t forget the oysters—the taste of the seven seas served in their own natural mother-of-pearl cup.


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Guinness & Garlic Mussels

Monday, March 14th, 2011 | posted by wendy

This recipe originates from The Brazen Head in Dublin, Ireland. Serves 4.

  • 2 pounds fresh mussels
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted Kerrygold Irish butter
  • 1 1/2 teaspoons minced fresh thyme
  • 1/2 c Guinness
  • 1/2 c half-and-half
  • 1 tablespoon minced fresh Italian parsley
  • Lemon wedges
  • French bread

Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the butter, garlic and shallots and cook for about a minute until fragrant, then add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook for 6 to 8 minutes, or until the mussels open. Discard any that do not open.

Divide the mussels among shallow bowls and ladle the broth over them. Garnish with parsley and serve with a lemon wedge and slices of crusty French bread to sop up the broth. Happy St. Patty’s Day!

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Coconut Curry Mussels

Friday, October 22nd, 2010 | posted by wendy

2 lbs mussels
2t Red Curry Paste
1 6–8 oz. can of coconut milk (we prefer Chaokoh brand from Thailand, available at Sparrow Market)
lime wedges
cilantro

Bring coconut milk and red curry paste to a boil, then add scrubbed mussels. Cover tightly and steam until open (5 minutes or so). Serve with Basmati or Jasmine Rice, garnished with plenty of lime wedges and fresh cilantro.

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Potage Billi Bi (Cream of Mussels Soup)

Friday, October 22nd, 2010 | posted by wendy

There are many stories regarding the origin of this traditional French soup from the Brittany coast…the most famous being that a chef at Maxim’s of Paris named it after American tin tycoon, Williams B. Leeds, a regular patron and huge fan of the soup. Remember to follow the Monahan’s Mussel-culling protocol before steaming them.

2 lbs. mussels
1 T minced shallots
1 c dry white wine
1 t saffron threads
4 T butter
1 onion, minced
5 T flour
5 c fish stock (available at Monahan’s)
sachet (5–6 parsley stems, 6-8 black peppercorns, 1 sprig fresh or 1/2 t dried thyme, 1 bay leaf) bundled with string
1 egg yolk
1 c heavy cream or half & half
salt & pepper to taste

Scrub and remove beards from mussels. Set aside.

Combine shallots, wine and saffron in a pot large enough to accommodate all the mussels. Place over medium-high heat and bring to a boil.  Add mussels, cover pot tightly and reduce heat to medium-low. Cook for about 6–6 minutes shaking the pot from time to time. Remove mussels from the pot as their shells open. Remove the meat from the shells and refrigerate. Strain the cooking liquid and reserve.

Heat butter in a 3 quart pot over medium heat. Add the onion and stir to coat evenly. Cover the pot and cook the onion until translucent (3–4 minutes). Add the flour and cook for another 3–4 minutes, stirring almost constantly with a wooden spoon.

Gradually add the mussel cooking liquid and fish stock, using a whisk to work out any lumps after each addition. Add the sachet and bring to a simmer for about 45 minutes, stirring occasionally and skimming as necessary. Discard the sachet, strain the soup, then return to the stove to simmer again.

Blend the egg yolk and cream in a bowl, then add a ladle-full of the hot soup and whisk (this is called a liaison mixture). Add the bowl of liaison mixture back into the soup pot and simmer for about 3 minutes. Add the mussel meat back to the soup and heat through. Adjust seasoning and serve in heated bowls.

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Steamin' Hot Black Beauties

Friday, October 22nd, 2010 | posted by mike

There is nothing like sitting down to a big bowl of steamed mussels. Savoring each one, dunking your crusty bread in the garlicky broth…it’s such a satisfying and healthful meal. Mussels are one of the fastest, easiest and inexpensive luxuries out there. So simple. Just steam ‘em in 1/4″ of white wine, garlic, shallots, parsley…maybe a dab of butter for about 4-5 minutes or until they open. You can add fresh herbs and tomatoes if you like. Mussels are also great cold in salads, hot in soups or added to risotto. I’ve stuffed larger mussels with bread, parmesan cheese, pancetta and herbs. I also make a killer Thai marinated mussel on the 1/2 shell with fish sauce, sweet chili sauce, rice vinegar, basil, mint, & cilantro. This is one versatile little beauty.

Buying and Storing
The two typical choices of mussels at the market are wild or cultured. Wild mussels are usually a bit larger, might have barnacles and larger byssus or “beards” on them (the mussels use their beards to fix themselves to piers, rocks, etc.). Most of the mussels we sell at Monahan’s are rope cultured mussels from Prince Edward Island. These mussels are hung above the sea floor and are sand and grit free. The wild mussels (along with wild clams) need to be purged in lightly salted water with a tablespoon of flour or cornmeal so they will disgorge any sand.

The beards on the cultured mussels are very small and don’t really need to be removed prior to cooking. When removing the beards from wild mussels, do so just before cooking because it will weaken and maybe kill them.

Buying mussels can be a bit tricky. Most markets and restaurants do not do a good job in handling mussels—thus, giving rise to Anthony Bourdain pronouncements such as “Never order mussels on a Sunday.” This is because handlers don’t pay close attention to the “harvest dates” on every shipment, they don’t store the mussels properly (buried in ice but not touching water), or keep a super close eye on mortality. All mussels should be purchased and cooked live. The should all be closed tight, not be cracked or broken and feel heavy for their size. Mussels naturally “gape” and when open they are vulnerable to dehydration, causing them to weaken and die. That’s why mussels are hard to handle. It takes a lot of time and effort for a restaurant or a merchant to be constantly culling through them to remove the ones that have expired. Your fish monger should be going through them very carefully at the time of your purchase. If the salesperson is just tossing them into a bag or if you see those pre-portioned bags at the store, you’re probably going to find dead mussels at home. Ideally, you should cook mussels the same day that you buy them. If you need to store them for a day or two place them in a container and cover with a damp towel or newspaper. Before cooking, fill container with a little ice and water and swish them around to agitate, then drain. Most gaping live mussels will close. Sometimes a stubborn open mussel will close if you tap in on the counter and pinch the shells together. If you don’t detect any movement, get rid of it (dead). It’s always good to rinse and check them just before cooking.

Now is the season to enjoy mussels at their finest, most plentiful, sustainable, healthful goodness!

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Paella a la Valencia

Thursday, July 29th, 2010 | posted by wendy

A spectacular medley of colors and tastes — Spain’s world famous rice dish.  Vary this recipe as you wish. Different types of shellfish, pork and poultry can be added … just be sure to keep the basic proportions the same:

• 10 – 15” paella pan
• 1/2 tsp. Spanish saffron threads
• Approximately 6 cups of Monahan’s fish stock (or homemade chicken stock boiled with shrimp shells)
• 1/3 cup extra virgin olive oil
• 12 large shrimp in the shell
• 2-3 links Spanish chorizo sausage, cut into 1/4 inch slices
• 6-8 chicken thighs or a cut-up chicken cut into about 12 pieces
• Approximately 3 cups of Valencian rice (unwashed)
• 24 Pacific Manila clams or 18 small littleneck clams*
• course salt to taste
• 12 whole langostinos (lobsterettes), or 2 lobsters (1 1/4 lbs., split and divided into tail sections and claws), or 3 lobster tails (split)* 6-8 oz. each
• 18 mussels (scrubbed and bearded)**
• 6 Spanish pimentos (roasted red peppers) coarsely chopped or in strips

• sprigs of fresh parsley
• about a cup of frozen peas
• 3 lemons cut into wedges

VIDEO HERE!

The paella is traditionally cooked outdoors over a grill, but it can certainly be cooked indoors too.  You may need to use 2 burners on the stove if the larger paella pan is being used. (Check shellfish details at the bottom of this recipe if cooking indoors.)

Simmer 1/2 tsp. of saffron threads in the fish stock for 30 minutes, then set aside to use later.

Place paella pan over heat source (high heat if cooking indoors).  When the pan is hot, add the olive oil.  When oil is hot (but not smoking), add the shrimp, split lobster tails and scallops and sauté for 4-5 minutes or until the scallops are seared and shrimp is almost cooked through.  Remove the seafood and set aside.Add the chicken to the hot pan and season with a liberal amount of course salt and brown on all sides. Once chicken is browned, add the chorizo sausage and simmer for a few minutes, then add about 1/2 cup of rice for each serving, and stir to coat with oil.  Add a pinch of salt and sauté the rice for about 4-5 minutes, or until it starts to turn transparent.  Begin to ladle the saffron and stock (reserved from before) in slowly, about 1 cup or stock for each 1/2 cup of rice used.  Without stirring, let the rice cook until it is about half done (about 5 minutes or until rice is soft and semi-transparent) arrange the clams and mussels — seam side down — in a ring around the edge of the pan.  After a few minutes, lay the shrimp, scallops and the pimentos in the middle of the paella, and the langostinos/lobster as points running out of the center (like a compass).  Garnish the paella with peas and parsley.  When the rice is al dente and the clams and mussels have opened, remove the paella from heat and serve. Serves 6.

* You can also garnish the dish with a whole cooked lobster (steamed separately) rather than split lobster tails cooked in the paella (as pictured)

** Because of the thickness of littleneck clam shells, we recommend that you steam them until just open in advance, because they are unlikely to open in an uncovered pot.  Manila clams have a thinner shell, so they should open according to the recipe.

*** Mussels will open using this method if cooked over an outdoor grill.  However, if you are cooking the paella over the stove (inside), we recommend that you steam the mussels until just open before adding to the paella.

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