Spice up your night: Herb Wilson's Latin fusion recipes

Video: Brazilian seafood stew satisfies shellfish lovers

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   >>> this morning on "today's" kitchen, what is on the menu, something different, brafrlian seafood stew. herb wilson, executive chef in las vegas . he joins me now. good morning to you, herb.

   >> good morning.

   >> glad to have you here.

   >> glad to be here.

   >> glad you're making something i love.

   >> your mom is from brazil.

   >> this is a seafood stew, from a region in brazil. started with bende oil, you can find it online. that's the soul of the dish.

   >> what is it?

   >> brazilians have been making it for 300 years. then palm oil . we'll make sofrita with onions, red pepper , tomato and garlic. that's how it starts. as you know, we have a restaurant in new york. two in new york, one las vegas . obviously that's where i'm coming from. one in miami and we're opening in london in a month.

   >> in time for us to be there for the olympics. we'll be there at your restaurant.

   >> you will be there.

   >> we're at the type of the heron tower . i'm adding muscles, canadian muscles, manila clams and shrimp. a tip to home users, never use clams if open. if they are open, adopt use them. adding them in, we'll steam them open.

   >> you keep the head on. if people are freaked out.

   >> if you're squeamish about the heads on, you can take them off. then add the rest of the shellfish. time lapse is about two minutes. putting in calamari that's been cut. chilean sea bass and crayfish tails. if they aren't available shrimp or any shellfish is an acceptable solution. what i'm adding is lobster stock.

   >> if you don't have lobster stock is there something else?

   >> substitute clam juice. clam juice would work or any fish stock . but the bende oil is the soul of the dish. try to find it online if you can. we're going to adcock nut milk, salt and pepper .

   >> you can do that, sure. participation, i love it.

   >> yeah.

   >> put the top on. steam it open. this is basically the finished product. we're going to finish with okra, lime juice and garnish in the back with some toasted cashews, scallions and toasted coconuts and liberal amount of lime juice at the end is good.

   >> the food has more ethnicity in it.

   >> brazilians have been making a version of this derby for years. we try to do our version with lots of seafood. on new year's eve we have lobster and other stuff.

   >> how long does it cook for until done?

   >> this is cooking shellfish opening two minutes and finishing in about four minutes.

   >> everything else, have it served up. savannah and al come to try.

   >> yes.

   >> this is what the finished plate looks like. we serve it in a japanese derby . the sushi samba celebrates cuisine of not only japan and brazil and peru.

   >> that's what we love.

   >> you look terrific. how much weight have you lost?

   >> 35 pounds. i've been running.

   >> good for you.

   >> i've become a runner in my later years.

   >> later years.

   >> this looks pretty healthy too.

   >> from a sushi bar we started. quinoa is the grain of life.

   >> it's a trendy grain, too.

   >> very heart healthy.

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