Soup Category

Pan-Smoked Opah Chowder

Stafford T. DeCambra, Executive Chef,
American Hawaii Cruises

1 teaspoon chopped garlic
2 ounces red onion, julienned
2 ounces fennel, julienned
2 ounces sundried tomatoes, julienned
2 ounces shiitake mushroom caps, quartered
2 ounces leeks, julienned
1 tablespoon reserved fat from stock
1 tablespoon olive oil
1 ounce Pernod
1 quart Saffron-Opah Stock
6 ounces sweet potatoes, cooked and diced
4 ounces black beans, prepared
4 ounces corn kernels, roasted
4 ounces red bell pepper, julienned
4 ounces green bell pepper, julienned
12 whole spinach leaves
12 whole basil leaves
6 ounces dungeness crab, picked and cleaned
16 ounces Pan-Smoked Opah, diced
4 sheets nori
4 puff pastry formed into nets

Sautee the garlic, red onion, fennel, sundried tomatoes, shiitake mushrooms and leeks in reserved fat and olive oil until aroma is apparent. Deglaze with Pernod. Add Saffron-Opah Stock and bring to a boil, then reduce to a simmer. Add sweet potatoes, black beans, corn kernels, red bell pepper, green bell pepper, spinach leaves, basil leaves, crab meat and Pan-Smoked Opah. Cook everything together lightly. Divide soup mixture into four warm soup crocks. Seal the crock by wrapping with a sheet of nori. Place a puff pastry net over nori. Bake at 325；. for 15 minutes or until puff pastry is golden brown. Serve immediately. Makes 4 servings.

Saffron-Opah Stock

1 tablespoon olive oil
1 ounce garlic, sliced crosswise
6 ounces onion, diced
6 ounces carrot, diced
6 ounces celery, diced
6 ounces leeks, root and outer layer removed, cleaned and diced
2 1/2 pounds Pan-Seared Opah Bones
2 pounds tomaotoes, diced
4 ounces brandy
8 ounces tawny port
2 quarts water
1 bouquet garni (1 clove, 1 bay leaf, 4 black peppercorns)
8 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs parsley
10 sprigs fresh tarragon
Pinch of saffron threads
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 sprigs parsley
10 sprigs fresh tarragon
Pinch of saffron threads
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 ounce cognac

Heat olive oil in heavy saucepan over medium heat. Add garlic, onion, carrot, celery and leeks. Cover with a circle of parchment paper placed directly on vegetables and sweat until softened. Add opah bones; cook until they are opaque in color and any liquid they give off evaporates. Add tomatoes; cook until dry. Deglaze with brandy and port, standing well back in case alcohol ignites. Add water, bouquet garni, thyme, rosemary, parsley and tarragon; simmer for 30 minutes to 1 hour to extract full flavor. Pass through a fine chinois into clean, non-reactive container, pressing down with slotted spoon. Discard contents of chinois. Place stock in refrigerator for 24 hours. Skim fat from surface; reserve fat for sauteing. Place stock in non-reactive saucepan over medium heat. Add saffron and reduce by fifty percent. Season with salt, black pepper and cayenne pepper. Stir in cognac and Pernod; reserve and keep warm. Prepare the day before using. Makes 1 quart.

Technique for Pan-Smoked Opah and Opah Bones.

Season opah fillet with Ms. Dash Italian Herb Seasonings to taste; reserve. Place a layer of kiawe chips on the bottom of an aluminum square pan. Arrange opah on a rack and set it in the aluminum square pan. Cover with aluminum foil as a tight fitting lid. Place pan on direct heat over a flat top. A smoke aroma will become apparent fairly soon. Smoke until opah has a brown exterior. Keep warm. Note: For "Pan-Smoked Opah Bones" for the Saffron-Opah Stock do not season at all. However, follow through with technique and method described above.