| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 12 |
|
Baby clams; scrubbed |
| 12 |
sm |
Mussels; scrubbed |
| 4 |
lg |
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 |
tb |
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 |
bn |
Parsley-chopped |
| 4 |
|
Plum tomatoes-blanched; seeded and cubed |
| 2 |
bn |
Tarragon-chopped |
| 2 |
tb |
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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