Recipe: Paradise In A Pot

With Chef Oliver Mical of Seafood World

Photos by Ben Hicks

Big night last night? Poor you. You can stay horizontal all day or accelerate your recovery by making what’s known at Seafood World as “Papa’s Hangover Cure.” Don’t quite have the drive to be a master chef? No worries. Paradise in a Pot is now on the menu at Seafood World. Let ‘em know we sent you.

What You Need

Stock:

10oz chopped celery

10oz chopped carrot

10oz chopped onion

10oz chopped potato

1 whole tomato, crushed

Juice from 4 lemons

1 gallon of chicken, fish, or veggie bouillon

1 pinch of cayenne

Seafood:

16oz Grouper or Snapper Fillet

Mussels, Clams, Shrimp

Tools:

1 medium pot or XL Sautée Pan

Do This

Stock:

Add tomatoes, celery, carrots, onion, potato, lemon juice, bouillon, and cayenne to pot. Heat for 20-30 minutes on medium heat (or until veggies are cooked to liking). Reduce to simmer

Seafood:

Add fish filet to stock and cook for 5 minutes.

Add mussels, clams and shrimp. Cook for 3 minutes or until mussels and clams open up.

Garnish with Cilantro or parsley and add salt to taste.

Spoon into your favorite bowl and enjoy!