Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

1. Heat 2 tablespoons olive oil over medium heat in a large straight-sided skillet with a tight fitting lid. Add garlic and leeks and stir to combine. Cook until mixture is beginning to soften.
2. Add clams, mussels and 2 cups of stock. Stir to combine, cover skillet and reduce heat to low. Cook until clams and mussels are beginning to open, about 3-4 minutes. Remove from heat and set aside.
3. Heat a grill to medium high heat. Season shrimp with salt and pepper. Place on grill and grill until pink and opaque, about 3-5 minutes, turning once. Cover and set aside.
4. Season red snapper fillets with salt and pepper. Heat 2 tablespoons olive oil in a medium skillet. Add fillets, skin side down, and cook 3-5 minutes. Flip and continue to cook until flesh is opaque and firm.
5. To serve: divide clams, mussels, shrimp and snapper between the plates.

Stock:
1. In a large stockpot, combine peppercorns, fennel seeds, coriander seeds, ginger and garlic. Cook over medium high heat until spices are very fragrant and garlic and ginger are beginning to soften.
2. Add carrots, celery and shallots to the stockpot. Continue to cook 3-5 minutes longer until vegetables are beginning to soften.
3. Add leeks and scallions, stir to combine. Add stock and tomato paste. Stir well to dissolve tomato paste.
4. Reduce heat to low and cook for 30 minutes, stirring occasionally.
5. Add soy sauce and curry paste. Stir well to combine. Continue to cook for 40 minutes longer.
6. Remove from heat. Let cool 5-10 minutes. Strain stock into a large bowl. Discard all solids and spices.
7. Cool to room temperature and refrigerate or freeze until ready to use.

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Ingredients:

8 ounces clams, scrubbed
2 pounds mussels, scrubbed and beards removed
12 ounces medium shrimp
2 red snapper fillets
1/4 cup olive oil
4 cloves garlic, thinly sliced
4 leeks, white and green parts only, thinly sliced
1 recipe stock (see below)
salt and pepper for seasoning

Stock:
2 tablespoons whole black peppercorns
1/4 cup fennel seeds
1/2 cup coriander seeds
4 ounces fresh ginger, sliced
10 cloves garlic, peeled
6 carrots, peeled and cut into chunks
1 stalk celery, roughly chopped
10 shallots, halved
2 bunches leek tops, dark green parts only, roughly chopped
1 bunch scallions
3 quarts (12 cups) vegetable stock
2 tablespoons tomato paste
2 cups low-sodium soy sauce
1 tablespoon green curry paste

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