Oysters on Ice with Shallots, Red Wine Vinegar, and Lemon

Raw oysters are one of those shellfish that you either love or hate. They do, however, have a reputation as an aphrodisiac, which has helped increase their popularity. If you have never eaten a raw oyster before, make sure that you squeeze lemon juice on it and watch to make sure it contracts before you eat it.

Mediterranean Fish Stew - Bouillabaisse

Different variations of bouillabaisse abound along the Mediterranean coast - every village seems to have its own version - and almost any combination of fish and shellfish can be used.

It helps for people to know that bouillabaisse du pecheur was originally prepared using sea water, which was boiled up on the beach while the fishermen were untangling their nets. When the water boiled, in went the fish that were destined for the soup, along with fennel, tomatoes and so on, to cook. Once the work of untangling the nets was done, the bouillabaisse would be ready and the fishermen and their families could sit down and eat. It was only later that the original bouillabaisse underwent the various refinements that we use today.

It is worth pointing out that spiny lobster can never be seen as an essential ingredient of bouillabaisse, because it was originally a very simple dish to use up the fish that were either damaged or had not been sold. It might be stretched to feed all the family by adding potatoes.



There are certain ground rules that must be adhered to:

• The freshness of the fish is the prime rule.
• The variety and quantity of fish contributes decisively to the quantity of the stock on which the soup is based. All the fish are cooked fresh to order.
• Pure, genuine saffron is essential (strictly speaking, neither paprika nor herbs of Provence add anything of benefit to a bouillabaisse).

Serves: 4-6

Ingredients:

• 2-3 pound white fish, such as sea bass, basa, snapper, or monkfish filled and skinned (choose thick fish)
• 3 tbsp extra virgin olive oil
• grated rind of one orange
• 1 garlic clove, very finely chopped
• pinch of saffron threads
• 2 tbsp Pernod (or other anise flavored liqueur)
• 1 small fennel bulb, finely chopped
• 1 large onion, finely chopped
• ½ pound small new potatoes, sliced
• 1 pound mussels
• 1 dozen small clams
• croutons, to serve

For the stock:

• 2-3 pound fish heads, bones and trimmings
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 onion halved and sliced
• 1 red bell pepper, cored and sliced
• 1 ½ ponds ripe tomatoes, cored and quartered
• 4 garlic cloves, sliced
• bouquet garni
• rind of ½ orange, removed with a vegetable peeler
• 2 or 3 pinches of saffron threads

For The Rouille:

• 2/3 cup soft white breadcrumbs
• 1 or 2 garlic cloves very finely chopped
• ½ red bell pepper roasted
• 1 tsp tomato paste
• ½ cup extra virgin oil

Directions: 

Cut the fish fillets into serving pieces, then trim off any thin parts and reserve for the stock. Put the fish in a bowl with 2 tbsp of the olive oil, orange rind, garlic, saffron, and liqueur. Turn to coat well, cover and chill.

To make the stock: Mix the fish heads and bones under cold running water. Heat the olive oil in a large, preferable stainless steel, saucepan or flameproof casserole. Add the leeks, onion and pepper and cook over medium heat for about 5 minutes until the onion starts to soften, stirring occasionally. Add the fish heads, bones, and trimmings, with any heads or shells from the shrimp. Then add the tomatoes, garlic, orange rind, saffron and enough cold water to cover the ingredients by 1 inch.

Bring to a boil, skimming any foam that rises to the surface, then reduce the heat and simmer, covered for ½ hour, skimming once or twice more. Strain the stock.

To make the rouille: Soak the breadcrumbs in water then squeeze dry. Put the breadcrumbs in a food processor with the garlic, roasted red bell pepper and tomato paste and process until smooth. With the machine running, slowly pour the oil through the feed tube scraping down the sides once or twice.

To finish the bouillabaisse: Heat the remaining 1 tbsp of olive oil in a wide fireproof casserole over a medium heat. Cook the fennel and onion for about 5 minutes until the onion just softens then add the stock. Bring to a boil add the potatoes and cook for 5-7 minutes. Reduce the heat to medium and add the fish, starting with the thickest pieces and adding thinner ones after 2 or 3 minutes. Add the mussels and clams and continue simmering gently until all the fish and shellfish are cooked.

Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer

Appetizers are purely for fun. Hors d'oeuvres the French call them: "outside of the works." They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuskis. Italians have their little plates of antipasto, while Scandinavians serve all manner of spicy, pickly things at a smorgasbord and make a complete meal of them.

Hot hors d'oeuvres are always a treat. You may have to spend a few last minutes with them, but they are worth whatever confusion they create. Some, such as tiny cream puffs, turnovers, and meat balls can be completely cooked well in advance, then popped into the oven just before the first guests arrive.  Do keep appetizers bite-size. Their function is to titillate the appetite, not satisfy it.

This recipe of Shrimp with Garlic and Parsley is amazing. I love spicy, so for me this is so good and it takes only 10 min to prepare.



Serves: 4

Ingredients:

• 4 to 5 Tbs. olive oil
• 4 garlic cloves, finely minced
• 1 tsp. red pepper flakes
• 1 tsp. sweet paprika
• 1 lb. medium shrimp, peeled and deveined
• 1 to 2 Tbs. fresh lemon juice
• 1 to 2 Tbs. dry white wine
• salt and freshly ground black pepper, to taste
• 2 Tbs. chopped fresh parsley
• lemon pepper pasta for serving, optional (I got the pasta from Trader Joe's)

Directions:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.

Lobster and Corn Chowder

Adapted from Emeril Lagasse

Note: I love this recipe, but I did not use the cooking liquid from lobsters, aroma of the liquid was very strong. When I made lobster stock I boiled shells in plain water.

Ingredients:

For the stock:

• 2 (1 1/2-pound) Maine lobsters (I've got them from Newtown Farmer's Market, at an amazing seafood store)
• 4 ears corn, shucked and silk removed (I buy my vegetables and fruits from Styer Orchard Farm)
• 2 tablespoons vegetable oil
• 1 large carrot, roughly chopped
• 1 rib celery, roughly chopped
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, peeled and smashed
• 2 bay leaves
• 3 sprigs thyme
• 1 teaspoon black peppercorns
• 1 1/2 teaspoons salt

For the Chowder:

• 1/2 pound bacon, diced
• 2 tablespoons unsalted butter
• 1 1/2 cups finely chopped yellow onions
• 3/4 cup finely chopped celery
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon cayenne
• 3 tablespoons all-purpose flour
• 1 pound small new potatoes, diced
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley 
• 4 tablespoons butter
• salt and freshly ground pepper to taste
• chopped fresh chives, for garnish

Directions:

Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, for 6 minutes. Transfer with tongs to a large bowl filled with ice water to cool. When the lobsters are cool enough to handle, crack the shells over a bowl to reserve any juices, and remove the meat from the tail and claws. Reserve the shells. Coarsely chop the meat and set aside. Discard the sacs.

Cut the kernels from the corn and reserve. Reserve the corncobs for the stock.



To make the lobster stock: in a large, heavy pot, heat the oil over medium-high heat. Add the shells and cook, stirring, for 10 minutes. Add the roughly chopped carrots, celery, and onions, smashed garlic, bay leaves, 2 sprigs of the thyme, the peppercorns, and 1 teaspoon of the salt, and cook, stirring, for 3 minutes. Add 2 quarts of water, the corncobs, and bring to a boil, skimming with a slotted spoon to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer uncovered until reduced to 4 cups, 1 to 1 1/2 hours.

Remove the stock from the heat and strain through a fine mesh strainer. Discard the solids and reserve the stock.



In a large pot, cook the bacon over medium-high heat until golden brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat. Melt the butter with the bacon fat over medium-high heat. Add the onions, celery, garlic, cayenne, remaining sprig of thyme, and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, 4 minutes. Add the flour to make a roux. Cook for a few minutes, until the roux mixture bubbles. Add the strained stock, reserved corn, and potatoes and bring to a boil. (If the stock does not cover the potatoes, add enough water to cover.) Reduce the heat, replace the lid ajar, and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes.

Remove the pot from the heat and stir in the reserved lobster meat, cooked bacon, cream, and parsley. Return to the heat and cook at a bare simmer until the lobster is cooked through and the chowder is creamy. Finish with butter. Remove from the heat and discard the thyme sprig. Adjust the seasoning to taste.

Ladle into bowls and garnish with the chopped chives. Serve hot.