Barefoot Contessa: Back to Basics Season 19 Episode 4 Simply Seafood

In Barefoot Contessa: Back to Basics season 19 episode 4, titled Simply Seafood, host Ina Garten showcases her love for seafood in a variety of delicious and simple dishes.

The episode begins with Ina heading to the local fish market to select fresh seafood. She picks out a variety of seafood, including shrimp, scallops, and monkfish, each with a unique texture and flavor. Back in her kitchen, Ina starts by demonstrating her recipe for shrimp bisque. She creates a rich and creamy soup, blending shrimp stock with sautéed shrimp and aromatic vegetables. She finishes the dish with a drizzle of heavy cream and a sprinkle of freshly chopped herbs.

Next up, Ina shares her secret to creating perfectly seared scallops. She seasons the scallops with salt and pepper, then sears them in a hot pan with butter until they're golden brown on each side. She serves them alongside a refreshing grapefruit and avocado salad, drizzled with a citrus vinaigrette.

Moving on to the main course, Ina prepares a show-stopping dish of monkfish with anchovy butter. She marinates the monkfish in a mixture of olive oil, garlic, and lemon zest before roasting it in the oven. While the fish cooks, she prepares the anchovy butter by blending softened butter with anchovy paste, lemon juice, and parsley. Once the monkfish is done, she tops it with the flavorful butter and serves it with a side of roasted cherry tomatoes.

For a simpler yet equally delicious seafood dish, Ina shows viewers how to make her recipe for shrimp and linguine. She cooks the linguine in salted water until it's al dente, then sautés shrimp with garlic and red pepper flakes. She finishes the dish by tossing the shrimp and linguine together in a lemon and white wine sauce and serving it with a sprinkle of parsley.

To finish off the meal, Ina serves a refreshing dessert of lemon posset with berries. She combines heavy cream, sugar, and lemon juice in a saucepan and cooks until thickened, then lets the mixture chill in the fridge until set. She tops the posset with a mix of fresh berries, giving the dessert a sweet, tart finish.

Throughout the episode, Ina offers plenty of tips and tricks for cooking seafood, such as how to properly clean and devein shrimp and how to achieve the perfect sear on scallops. She emphasizes the importance of using fresh ingredients and keeping the flavors simple and straightforward. By the end of the episode, viewers will be eager to try their hand at Ina's delicious and approachable seafood recipes.