NEW ORLEANS 5-PEPPER BROTH WITH SQUASH AND WILD MUSHROOMS GARNISHED WITH CLAMS AND PRAWNS

Ingredients Weight Measure
Prawns, floured 12 ea.
Olive oil 5 oz.
Garlic, minced 6 oz.
Morels 6 oz.
Porcini 10 oz.
Tomato paste 8 oz.
TABASCO® brand Original Red Sauce 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
TABASCO® brand Garlic Pepper Sauce 2 oz.
TABASCO® brand Habanero Sauce 2 oz.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Fish fumet 32 oz.
Clams
Oregano to taste
Basil to taste
Salt
Pepper
Green squash, julienne 1 ea.
Yellow squash, julienne 1 ea.
Parsley to taste
Vermouth 8 oz.

Method

  1. In a medium-sized rondeau, lightly sauté floured prawns, until golden brown. Remove and hold.
  2. In same pan, add minced garlic. Cook slowly until golden brown.
  3. Add mushrooms; incorporate tomato paste, all TABASCO® Pepper Sauces, fish fumet and clams. Reduce and simmer.
  4. Adjust seasoning (oregano, basil, salt and pepper).
  5. Add julienned squash and cooked pasta.
  6. Fold in prawns.

Yield: 12 servings