Note: Items that are highlighted are items we carry.
Bouillabaisse Marsellaise, French
(Fish Soup, Marseille
Style)
| 1/3 cup olive oil |
1/8 teaspoon saffron |
| 1 1/2 cups chopped onions |
2 pounds assorted fish, cut in serving-sized
pieces |
| 2 cloves garlic, minced |
1- 1 1/2-pound lobster cut up in the shell |
| 2 cups chopped fresh tomatoes or drained
canned tomatoes |
3/4 pound raw shrimp, shelled an deveined |
| 1 cup dry white wine |
1/2 pound scallops |
| 3 cups bottled clam juice |
12 mussels or clams or both, scrubbed |
| 1/2 teaspoon thyme |
2 tablespoons chopped parsley |
| 1/8 teaspoon crushed fennel seeds |
1 bay leaf |
Heat the oil in a large kettle; sauté the onions and garlic 5 minutes. Add the tomatoes, wine,
clam juice, bay leaf, thyme, fennel, and saffron. Bring to a boil and cook over low heat 30
minutes. Add the fish and seafood. Cook 20 minutes longer. Stir in the parsley, remove bay
leaf. Serve in deep plates with garlic toast. ~ Serves 6 - 8.
Crevettes À La Crème, French
(Creamed Shrimp)
| 2 tablespoons butter |
1 tablespoon chopped parsley |
| 1 1/2 pounds raw shrimp, shelled and
deveined |
1 bay leaf |
| Salt, freshly ground black pepper |
1/2 teaspoon thyme |
| 2 tablespoons warmed brandy |
1 cup dry white wine |
| 2 tablespoons tomato paste |
5 tablespoons heavy cream |
| 3 shallots, finely chopped |
|
Melt the butter in a saucepan and sauté the shrimp for a few minutes, turning once or twice.
Season to taste with salt and pepper. Set 1 tablespoon brandy afire and pour over shrimp. Stir in
tomato paste, shallots, parsley, bay leaf, thyme, and wine. Cook 8 minutes. Stir in the cream.
Remove shrimp, strain sauce, and reduce it a little, if necessary. Mix in remaining brandy, pour
sauce over shrimp, and serve. ~ Serves 4.
Fresh Salmon Chef Style, Italian
| 2 pounds salmon steaks, cut into pieces |
2 tablespoons wine vinegar |
| 3 quarts water |
4 tablespoons olive oil |
| 1/2 teaspoon salt |
1 teaspoon chopped parsley |
| 8 peppercorns |
1 tablespoon capers |
| 1/2 cup vinegar |
3 tiny sour pickles (cornichons) |
| 1 medium onion, sliced |
|
Boil fish in water with salt, peppercorns, vinegar and onion for 20 minutes or until tender.
Remove from fire and drain. Mix together vinegar, oil, parsley, capers, and pickles and pour
over boiled fish. ~ Serves 4.
Fish Plaki, Armenian
| 1 white fish (or any large fish) cut for
individual servings |
2 cups water |
| 1/2 cup diced celery |
3/4 cup olive oil |
| 1/2 cup diced carrots |
1 tablespoon salt |
| 1/2 cup parsley, chopped fine |
3/4 cup diced potatoes (optional) |
| 1 garlic clove, sliced |
1 lemon, sliced |
| 1/2 cup tomatoes |
|
Cook all vegetables in water. Put fish in a large baking dish. Arrange all the cooked vegetables
around it and the potatoes, if desired. Place peeled lemon slices on fish. Add the tomatoes or
tomato sauce and oil. Bake in moderate oven for 45 minutes. ~ Serves 4 hot or cold.
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