Seafood A1 (ewan)

Maybe I've been working too hard that I dont have time to put one more recipe on this spot. Everyday I prep something - old or new - for sure that recipe is not here.

My kids visited their grandmother today. Each visit is a cooking adventured filled with a lot of memories (and I can rack up a few after 50 years) from the old house in Pasay to the big house in BF so when my son and daughter told me they were having crabs today at Lola's, i could almost taste it...

We are surrounded by so much coastline that it would be criminal not to know how to prep at least one decent seafood dish. In and of itself, anything swimming in the water has to be delicate and will not take well to extreme flavor. I promised myself I would have to avoid broth cubes, too much salt, too much pepper which is so different from how I cook really . . .

This one is anchored on a basic bechamel flavored with onions, carrots and bell pepper - kinda like a mirepoix without the celery.

1 tbsp butter
1 tbsp flour
scant teaspoon of olive oil
1 glass of milk
1 tsp green tops of onion leek sliced fine
1 tsp basil cut chiffonade (rolled and sliced into strips) cut only before adding into the dish

1 small onion chopped fine
1 small carrot diced
1/2 a large green bell pepper diced

fillet of white fish (grouper, snapper, dory or tilapia) about as big as your palm sliced to approximate the size of the shrimp.
4 medium shrimp peeled and split lengthwise in two

salt and pepper to taste

You want to have a nice creamy white sauce so you will be working with a small to medium flame throughout.

Start with a medium size pan, drizzle the olive oil and butter and as the butter melts, add in your onions bell pepper and carrots.

As the onions wilt and get translucent sprinkle the flour and make sure its combined well into the cooking vegetables. Keep it moving so it will not burn. Now you can add your milk, slowly but completely stirring while pouring.

The mixture will start simmering along the sides. As bubbles start to form along the sides, turn your flame down to low

Now add the fish fillet and shrimp a little at a time and allow them to be submerged in the roux.

Cover and simmer for five minutes or until the seafood is poached until cooked. Salt and pepper to taste. To this sprinkle your chiffonade of basil and simmer for 2 mins more and you're ready.

Serve over hot rice, hot pasta or toasted crusty bread. I think if I added some cubed potatoes and chopped clams, it could be a good seafood chowder. Definitely chardonnay.