| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Assorted seafood; such as eel, squid, prawns, whiting, hake, red mullet, small octopus, John Dory, cuttlefish and crawfish |
| 3/4 |
c |
Olive oil |
| 2 |
c |
Onions; julienned |
| 2 |
|
Carrots; julienned |
| 2 |
|
Celery stalks; julienned |
| 1/2 |
c |
Finely chopped parsley |
| 2 |
tb |
Chopped garlic |
| 2 |
|
Hot chili peppers; stemmed and minced |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs of fresh thyme |
| 2 |
c |
Red wine |
| 4 |
c |
Peeled; seeded and chopped Roma tomatoes |
| 6 |
c |
Light stock; fish or chicken |
|
|
Salt and pepper |
| 12 |
sl |
French or Italian type bread |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA37
Clean the fish, remove their heads and put them aside. Cut the smaller fish
into 3-inch pieces. Season the fish with salt and pepper. In a large pan,
heat 1/4 cup of the olive oil. When the oil is hot, add the vegetables and
saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic,
peppers, bay leaves, thyme and fish heads. Continue to saute for about 3 to
4 minutes or until the fish heads have browned. Add the red wine and bring
up to a boil. Reduce to a simmer and continue to cook until the wine has
reduced by half, about 3 to 4 minutes. Add the tomatoes and stock. Bring
the liquid up to a simmer and cook for about 30 minutes. Season with salt
and pepper. Discard the fish heads and bay leaves, set aside and keep hot.
In a large saute pan, heat 1/4 cup of the olive oil. When the oil is hot,
add the squid, cuttlefish and octopus and saute for about 10 minutes. Add
the remaining fish and continue to saute for 5 minutes. Remove from the
heat. Heat a large saute pan, and add the remaining olive oil. When the oil
is hot, pan-fry the bread for a couple of minutes on each side, or until
golden. Fry the bread in batches. Line a large tureen bowl with the fried
bread. Lay the fish on top of the fried bread. Pour the soup over the fish
and garnish with parsley. Yield: about 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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“We simply prepare ourselves. God fills us.”