| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Dujour05 |
1 |
Servings |
INGREDIENTS
| 12 |
|
Baby clams, scrubbed |
| 12 |
|
Mussels, scrubbed |
| 4 |
|
Shrimp, shelled and |
|
|
deveined |
| 1 1/2 |
lb |
Red Snapper, filleted and |
|
|
cut |
|
|
into large pieces |
| 8 |
|
Sea scallops, trimmed |
| 2 |
|
8 ounces Red mullet |
|
|
optional filleted |
|
|
and cut into large |
|
|
pieces |
| 1 1/2 |
lb |
Bass, cleaned and shelled |
| 8 |
oz |
Baby squid |
| 8 |
T |
Extra virgin olive oil |
| 1 |
c |
White wine |
| 2 |
|
Cloves garlic, chopped |
| 1/4 |
c |
Brandy |
| 2 |
c |
Fish broth, broth from all |
|
|
fish |
|
|
bones |
| 1 |
pn |
Peperoncino, crushed red |
|
|
pepper |
| 4 |
|
Fresh bay leaves |
| 1 |
|
Parsley-chopped |
| 4 |
|
Plum tomatoes-blanched |
|
|
seeded and cubed |
| 2 |
|
Tarragon-chopped |
| 2 |
T |
Olive oil |
|
|
Salt |
|
|
Bread croutons |
INSTRUCTIONS
Prepare a fish broth by placing all the fish bones in a small pot,
covering with cold water and simmering for 1 hour. Strain and set
aside; lightly season with salt. In a sauce pan, heat 6 tablespoons of
the olive oil with fresh bay leaves. Lightly salt all the fish, adding
first the clams, mussels and squid; cook at medium heat for 2 minutes.
Lightly dust all remaining fish with flour. Add bass and snapper and
cook for 2 minutes. Add scallops, shrimp, mullet, garlic, crushed red
pepper and the fish broth. Bring to a boil and let simmer for 2
minutes. To prevent breaking the fish, do not stir. At the last
moment, add the chopped parsley and tarragon and sprinkle olive oil
over stew. Adjust salt to taste. Serve immediately. Yield: 4 servings.
Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9095 - PAUL
BARTOLOTTA Converted by MM_Buster v2.0l.
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