Friday, August 21, 2009

Pot-au-Feu de Poisson (fish stew)

Amanda's recipe adapted from : Savoring Provence: Recipes and Reflections on Provencal Cooking (The Savoring Series):

SEAFOOD
2 lb white-fleshed whole fish, cleaned
12 small mussels, scrubbed
8 sea scallops
6 large shrimp

STOCK AND VEGETABLES
1 small fennel bulb, 4in lengths
1 leek, 4in lengths
2 celery stalks, 4in lengths
2 tomatoes, quartered
1/8 cup olive oil
1 yellow onion, minced
1 garlic clove, minced
1 T Italian parsley, minced
salt and black pepper to taste
1 saffron thread, crushed and steeped in hot water pinch of cayenne pepper
2/3 cup dry white wine

SAUCE
2 thick slices day-old sourdough bread, torn into thumb-size pieces
1 large red bell pepper, roasted
salt and black pepper to taste
pinch of cayenne pepper
pinch of saffron

SERVING
1 T Italian parsley, chopped
12 baguette slices, toasted with olive oil

1. Cut fish into 3"x5" pieces. Save crumbs and smaller pieces.
2. STOCK: In a saute pan over medium heat, warm the olive oil and then add onions, garlic and parsley. When fragrant, add the fish crumbs. Season with salt and pepper and add the saffron and cayenne. Pour in the white wine and 2 cups of water, boil and cook for 30 minutes. Strain if desired.
3. Cook mussels in shells in pan with small amount of water 3-5 minutes, until open. Remove 6 from the shells. Save the mussel juice.
4. Bring stock to boil again and add fennel, leek and celery pieces 4 minutes. Add tomatoes and reduce to medium-low, add fish pieces and simmer 3-4 minutes. Add the shrimp and scallops and simmer 3-4 more minutes. Remove from heat and add the shelled and unshelled mussels. Season with black pepper and add the mussel juice.
5. SAUCE: Combine bread crumbs until absorbed into 1/2 c water. Puree with bell peppers and season with salt, black pepper, cayenne pepper and saffron. In small saucepan, mix puree with 3T stock over medium heat until hot.
6. Transfer stock and vegetables to a deep platter, drizzle with 1/2 the sauce and sprinkle with the parsley. Serve the remaining sauce with the baguette croutons alongside the stew.
BON APPETIT!




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