For 10 to 12 people.
1/4 cup olive oil
1 onion, 1 carrot, 1 stalk of celery, and 1 leek, chopped
2 cloves of garlic, minced
Bouquet garni (thyme, bay leaf, parsley)
Pinch of fennel seeds or branch of fennel
2 lb fish heads and backbones
3 quarts of water
4 cups of crushed tomatoes (about 2 lb)
2 Tbsp of sun dried tomato paste
2 cups of white wine
pinch of saffron/ salt and pepper
Marinate for 2 hours in 1/4 cup of olive oil and 2 Tbsp of Pernod, cut everything in 2 inch chunks:
1 lb of flavorful fish (sea bass, snapper, cod, haddock, or halibut)
1 lb of delicate fish (whiting, perch, sole)
1/2 lb of scallops, 1/2 lb of shrimps
1 lb of monk fish or lobster pieces
For the stock
- In a large saucepan heat the oil.
- Add onion, celery, carrots, leek, bouquet garni, fennel.
- Cook for 5 minutes and add water.
- Bring to a boil, add the fish bones and simmer for 40 minutes.
- Pass through a sieve forcing as much liquid as you can from the vegetable mixture.
- Reduce to concentrate the flavors if necessary.
- Reserve 1 cup of stock for the rouille.
For the Bouillabaisse
- To the above stock add the tomatoes, wine, saffron, salt and pepper.
- Add the marinate juices.
- Simmer for 30 minutes.
- Bring to a boil before adding the monk fish or lobster.
- Boil briskly 5 minutes.
- Add the delicate fish and boil again 5 minutes.
- Finally, add the scallops and shrimp and boil 3 minutes.
- (Optional) cook the shrimp separately with garlic and parsley, peel them and deglaze the pan with some wine (use the shell of the shrimp in the wine).
1 dried hot chili
1 potato, sliced thin
1 cup fish stock, reduced
1/4 cup roasted red pepper
4 cloves garlic and few leaves of fresh basil
1/2 cup olive oil
- Cook chili pepper and potato in fish stock until tender.
- Pour into food processor with roasted pepper, garlic and basil.
- Blend until smooth then add olive oil bit by bit.
- Preheat oven 325°F.
- Cut about 24 slices of French bread and bake for 15 minutes.
- Lightly coat both sides of bread with olive oil.
- Turn and bake for another 15 minutes.
- Rub each slice with garlic.
For 4 to 6 people.
2 Tbsp of butter
1 cup of onions, sliced
2 carrots, some celery
2 cups of dry white wine and 2 cups of water to cover
1 lb of sea scallops (be careful to remove the attachment muscle)
1/4 tsp of curry
1 clove of garlic – bay leaf, parsley, thyme and fennel
- Brown the onions in the butter.
- Sweat the celery and carrots.
- Add the wine, the herbs and the water if needed.
- Bring to a boil, reduce the heat and cook gently for 20 minutes.
- Meanwhile clean the scallops.
- Drain the broth and boil it down for 5 minutes.
- Season to taste.
- Cook the scallops in the broth for 3 minutes.
- Remove them from the broth and reserve.
3 Tbsp of butter
4 Tbsp of flour
2 cups of milk
Scallops and broth
- Melt the butter, add the flour and cook for a few seconds.
- Slowly pour in the milk to avoid any lumps.
- Bring to a full boil.
- Add the broth and the scallops.
- Reheat without boiling.
- Remove from the heat and add 1 egg yolk beaten in 1/2 cup of whipping cream.
- Serve immediately with parsley.
1 lb of sea scallops
3/4 cup of dry vermouth
2 cups of sliced mushrooms
1/2 tsp of salt, white pepper
bay leaf, 2 Tbsp of shallots
3 Tbsp of butter
4 Tbsp of flour
1 cup of hot scallop liquid
2 egg yolks
1/2 cup of heavy cream, salt, pepper
lemon juice and swiss cheese
- In a saucepan put the scallops (cleaned and muscle removed), the vermouth, mushrooms, salt, white pepper, bay leaf and shallots.
- Bring to a boil and turn the heat down to simmer gently for about 5 minutes
- Drain the liquid and boil it town to about a cup. Keep the mushrooms and scallops warm.
- Prepare the sauce by making a roux with the butter and flour.
- Gently add the cup of hot liquid from the scallops and add some milk to achieve the right consistency.
- Mix the egg yolks and cream together and add to the sauce
- Season with salt, pepper and lemon juice, if desired
- Put the mixture in a small plate or shell. Sprinkle some swiss cheese and dot with butter.
- Put under the broiler until just slightly brown and serve immediately.
To serve 4.
12 large sea scallops
1 Tbsp of olive oil
3 large tomatoes, peeled, cored and chopped
1/2 cup of fresh basil leaves, minced
pinch of thyme
1 large clove of garlic
salt and freshly ground pepper
- In a heavy skillet cook the tomatoes until just tender.
- Add the garlic, basil and thyme.
- Cook gently to blend in the flavors.
- Season with salt and pepper.
- Keep warm while cooking the scallops.
- In a large skillet over medium-high heat, heat the olive oil until hot but not sizzling.
- Pull out and discard the small muscle attached to some of the scallops.
- Add the scallops.
- Cook until almost opaque all the way through, about 3 minutes on each side.
- Season the scallops with salt and pepper.
- Place 3 scallops on each of 4 warmed dinner plates. Cover with the tomato mixture.
- Serve right away.