Duda Celery Contest - September 2015

 
 

Thai Celery Coconut & Seafood Bisque

Placement: Runner-up!

Prize won: $500 & World Food Championship qualifier (MY FIRST GOLDEN TICKET!)

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Big doors open! Ticket to compete in the World Food Championships!! My exotic Thai Celery Coconut & Seafood Bisque, featuring Duda celery, marks my entrance into the WFC!

There is a lot more ahead as I prepare to compete alongside seasoned chefs and talented home-cooks at the World Food Championship event!! 

RECIPE:

Thai Celery Coconut & Seafood Bisque

Ingredients: 

  • 2 cups shrimp shells and tails
  • 1 1/2 cup water
  • 1 cup celery leaves and thick stems (coarsely chopped)
  • 1 1/2 tsp salt
  • 1 cup grated coconut
  • 1 cup hot water
  • 2 Tbsp pure olive oil
  • 1 medium onion, finely chopped
  • 8 cups sliced celery
  • 1 jalapeño pepper (seeded and minced)
  • 3 cloves garlic (crushed)
  • 2 cups chopped tomatoes (peeled and seeded)
  • 1/4 cup cilantro, divided
  • 6 oz can tomato paste
  • 12 oz halibut fillet (cut into 1/2 inch pieces)
  • 1 lb. medium shrimp (cut in half)
  • 1 Tbsp lime juice 
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp Thai chili oil (more for garnish)
  • Celery leaves (for garnish)
  • Cilantro leaves (for garnish)
  • 6 lime wedges

Directions:

  1. In a small saucepan, add shrimp shells and tails, 1 1/2 cup water, celery leaves and stems and salt; bring to a boil and simmer for 10 minutes; strain and reserve broth.
  2. Blend grated coconut and 1 cup water for a few minutes; strain liquid with a strainer and squeeze remaining liquid out with a cheese cloth; reserve coconut milk.
  3. In blender, combine shrimp broth and 4 cups sliced celery; strain and reserve.
  4. In a medium saucepan, sauté onions and 4 cups sliced celery in olive oil over medium/low till translucent; add jalapeño pepper and garlic; sauté for another 2 minutes; add tomatoes, 2 Tbsp cilantro, celery-infused seafood broth (about 2 cups), 1 cup coconut milk and tomato paste; bring to a boil and stir occasionally; simmer for 5 minutes or till slightly thickened.
  5. Add halibut, shrimp, lime juice, salt and black pepper; cook for another 5 minutes. 
  6. Stir in remaining 2 Tbsp cilantro and 1/4 tsp chili oil. Garnish with celery leaves, cilantro leaves, lime wedge and a few drops of chili oil. Enjoy!
     
    Lidia Haddadian