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Gatewood's

Bouillabaise, VT Style

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                        COURT BOUILLON
   1      each          fennel -- chopped
   1      each          carrot -- chopped
   1      each          medium onions -- chopped
   2      each          bay leaf
   1      pinch         saffron
   1 1/2  cups          white wine
   1      quart         apple cider
                        BOUILLABAISSE
   2      pounds        sole fillet
   2      pounds        cod
  30      each          Taylor bay scallops
   2      pounds        mussels
   1      each          fennel -- chiffonade
   1      each          red tomato -- brunoise
   1      each          yellow tomato -- brunoise
     1/2  pound         unsalted butter -- cubed
          to taste      salt and pepper

COURT BOUILLON
In a Heavy sauce pot bring all ingredients to a simmer for about 45 minutes, strain and reserve.

BOUILLABAISSE
In a large saute pan assemble 3 ounces sole, 3 ounces cod, 3 scallops, and 4 mussels for each person.
Ladle 5 ounces of court bouillon for each person.
Loosely cover with aluminum foil and bring to a simmer.
Once scallops and mussels have opened remove from pan, arrange in bowl and keep warm.
Bring liquid to a simmer and add about 1 tablespoon of butter per person.
Adjust seasoning and ladle over seafood.

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Serving Ideas : crostinis and red pepper rouille

NOTES : Try apple wine instead of white.
Can use any firm white fish.
Shrimp, lobster, clams...

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