Fish

Seafood pottage is for Dinner.

Seafood pottage takes 30 minutes to prepare.

Seafood pottage takes 60 minutes to cook.

Seafood pottage makes 15 servings.

The ingredients for Seafood pottage are:

In a pan,
fry 1 onion in 1 tbsp of olive oil. I like to caramelize mine and then deglase the pan until they are sweet and brown I find that this can take as many as 4 times so be patient.

You can deglase with water but I suggest trying spiced rum, the alcohol will burn off fast and the reduction is very nice and easy.

In a pot:
Get water, tap, 16 cup (8 fl oz) If you have saved water from cooking a starch add that instead of the tap water(ie. potatoes or pasta) Bring to a boil

add 4 Lobster heads bifurcated, minus the digestive sack but with the pate, also other components of the carapace (claw etc.) If you find roe do not throw this away as it is very good for you so make sure it goes in the pottage. Bring the water back to a boil then reduce heat until the outer carapace can be easily removed from the innards or until desired potency of flavor is obtained. This is cooked really until you are satisfied with the resulting base flavor. This is very much a matter of preference. I cook mine for a long time 360 min at a low temp 2 - 3 on an electric stove.

Strain water with a fine mesh skive. Keep the water and do what you will with the carapace.

Add a can of Beans I like dark red Kidney beans, more beans is better in my book but this is bare bones.

Add 2 cups of White Rice, Now you need to keep stirring, and don't wash that rice either we want all the starch we can get. I find that if you stop stirring even for as few as 60 seconds that the rice will tend to want to burn. Cook the rice for 20 min.

add Mixed Vegetables, frozen, 5 oz. Keep stirring and bring the pot back up to a boil

This is a good time to add the garlic and onions.

I Added some Imitation Crab Meat (3 pc. = 1 serving), 12 servings. This was some insurance just in case the lobster was not potent enough, however the lobster was sufficient and I had already cut them up into chunks so in they go! Waste not want not.

Bring to a boil.. Keep stirring. Drop down, reverse direction, increase speed! (hahahaha)

when this cools it will absorb all of the water in the pot. Do not panic! Just add 3 tbs of the concentration and add water until the desired consistency is archived. Then bring back to a boil each time you serve. I don't like getting sick from fish.

Here is how you make Seafood pottage:

Remember those lobsters you just had for dinner last night? Well I hope that you saved them because we are going to turn them into food that will help balance out the huge amounts of cholesterol from the lobsters and give you system the time it needs to clean out. It also happens to be really cheap Number of Servings: 15Recipe submitted by SparkPeople user SILEVRIA.

The nutritional information for Seafood pottage is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 281.5

• Total Fat: 1.7 g
• Cholesterol: 18.7 mg
• Sodium: 638.7 mg
• Total Carbs: 52.8 g
• Dietary Fiber: 6.2 g
• Protein: 15.2 g