Seafood Concasse

In this episode we make Seafood Concasse
Ingredients:Show more

2 lbs- Seafood, whatever you like. As long as it is not a flakey fish.
5-6- Med tomatoes for concasse
14 oz- diced or crushed tomatoes
1 large onion- diced
2-3 tbs - garlic
1/2 to 3/4 cup- butter
1/4- white wine, if you want to use it.

Definition:
To Concasse(v) is to chop or pound ( from French Concasser). When tomatoes are peeled, seeded and chopped, the product is called Concasse (n).

Directions:

For Concasse
Boil water. Get a bowl of ice water. Cut a small X on the bottom of each tomato and place in the boiling water. When you see the skin pulling away from the X on the tomatoes, take them out and put them into the ice water. This stops the cooking. Peel off the skin and cut them in half. Take out the seeds by either squashing the tomatoes with your hands or by digging them out with your fingers. Dice the now seeded and peeled tomatoes.

For Main dish
In a large, wide pot or sauteuse, add a stick of butter of margarine. Dice the onion. Add the onion and the garlic to the pan and saute until they start to get a little color. Add all of the tomato products. (You can add the white wine at this point if you desire.) Add your seafood. Mollusks,e.g. clams, mussels etc., are done when they open. Let them cook for just a few minutes after they open to pick up some of the flavors in the sauce. If you cook them for too long they will become the consistency of truck tires. If you have any that won't open, throw them away because they were dead and should not be eaten.

Take the seafood out of the pot, leaving as much of the sauce as you can. Place the sauce back on the heat and let it reduce for a few minutes. Finish it with more butter and pour it over the seafood. Serve hot.