Seafood: Lobster; Scallops, Halibut; Mussels, etc.
1/4
c
Olive Oil
1/4
c
Dry White Wine
2
Cloves Garlic; Pressed
1/4
ts
Saffron
1/4
lb
Angel Hair
1
c
Fumet
1
Carrot; Blanched & julienned
1
Rib Celery; Blanched & Julienned
Sauce Rouille
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Fri, 12 Jul 1996 08:47:35 -0800
Cut the fish into serving size chunks. Scrub all the shellfish but leave
their shells intact. Cut up the lobster and remove the shells. Combine
the olive oil, wine, saffron and garlic. Marinate the seafood in the olive
oil mixture until needed. To prepare, pour the fumet over the fish and
marinade mixture. Cook the angel hair pasta in salted boiling water until
al dente. Simmer until the shells (on clams, oysters, scallops or mussels)
open. Place the angel hair in the bottom of a soup bowl. Pour the broth and
seafood over it. Garnish with the blanched julienned vegetables. Serve with
small rounds of toast coated with Sauce Rouille.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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