A Brazilian-style shellfish stew featuring salt water potato, rice puff chicharrone, tomato concasse, and shellfish powder.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vitamix Commercial and FOH.
Soup Base
INGREDIENTS
- 1 part Tomato puree
- 1 part Coconut milk
- 3 ea. Garlic cloves
- 1 ea. Lime, juiced
METHOD
- Blend ingredients together in the Vitamix except for ½ of the coconut milk until it cooks.
- Add remaining half into aer container and blend to incorporate air for 2 minutes. Fold into the hot liquid.
Tomato Concasse
INGREDIENTS
- 4-5 ea. Small heirloom or cherry tomatoes
METHOD
- Torch to remove skin.
Saltwater Potatoes
INGREDIENTS
- 5-10 ea. Fingerling potatoes
- Sea salt
METHOD
- Add potatoes in a pot and immerse with water just above the tops of the potatoes.
- Salt heavily with sea salt and bring to a boil.
- Continue to cook until water is au sec.
Shellfish Powder
INGREDIENTS
- 5 ea. Large clams
- 5 ea. Mussels
- 3 ea. Garlic cloves
- A few springs of Parsley
- A few Fennel Frawns
METHOD
- Dehydrate ingredients overnight and blend in the Vitamix.
- Season with a touch of salt.
Rice Puff
INGREDIENTS
- 1 cup Cooked rice
- 1 cup Water
METHOD
- Bring the water and rice to a boil.
- Turn off and add it to a food processor.
- Blend til smooth paste. Place in dehydrator for 4 hours.
- Fry til it puffs up and remove immediately because it burns quickly.
