| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
Chowder-ss, Seafood-ss |
1 |
Servings |
INGREDIENTS
|
|
Half of protein ratatouille recipe |
| 1/2 |
ts |
Dried fennel seeds |
| 1 |
c |
Tomato juice or fish stock |
| 1 1/2 |
lb |
Seafood; like peeled and deveined shrimp, scallops or monkfish, cut into 1 inch cubes |
|
|
Chopped italian parsley leaves, generous handful |
|
|
Salt and pepper |
INSTRUCTIONS
To form a soupier poaching liquid, gently reheat ratatouille with fennel
seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently
poach seafood until done. Adjust seasoning and add fresh parsley. Spoon
into deep dishes and serve with warm crusty French bread with which to sop
up the juices.
All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648
Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997
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