:: SOUP ::
- 150 g fresh cod, cubed
- 100 g small shrimps
- 100 g small scallops
- 100 g (3/4 cups) celery, finely chopped
- 100 g (3/4 cups) fennel, finely chopped
- 1 leek, finely chopped
- 1 cup new potatoes
- 2 garlic cloves, smashed
- 398 mL (1 can) Bar Harbor fish stock
- 45 mL (3 tablespoons) Villevieille extra-virgin olive oil
- 45 mL (3 tablespoons) Ricard
- Favuzzi Espelette pepper, to taste
- 60 mL (1/4 cup) parsley, chopped
:: TO SERVE ::
- Pieces of toasted bread or baguette
- Stonewall Kitchen chipotle aioli
BOUILLABAISSE-STYLE
FISH SOUP
BH301
FISH STOCK
BAR HARBOR
398 ML
V01
EXTRA-VIRGIN
OLIVE OIL
VILLEVIEILLE
500 ML
SERVES 4
PREPARATION TIME - 30 MINUTES
IN A POT, SWEAT THE LEEK, CELERY, FENNEL AND
GARLIC IN OLIVE OIL FOR A FEW MINUTES. WHEN
THE VEGETABLES BEGIN TO BROWN, DEGLAZE WITH
RICARD AND LEAVE TO REDUCE BY HALF. ADD FISH
STOCK AND A PINCH OF ESPELETTE PEPPER.
FA07011
ESPELETTE PEPPER
FAVUZZI
40 G
CUT THE POTATOES IN HALF AND ADD TO THE POT.
BRING TO THE BOIL, THEN SIMMER OVER MEDIUM
HEAT FOR ABOUT 10 MINUTES OR UNTIL POTATOES
ARE COOKED, BUT STILL FIRM.
ADD FISH AND SEAFOOD AND COOK FOR 5 MINUTES
MORE. ADD PARSLEY AND RECTIFY SEASONING
TO TASTE.
SK462
CHIPOTLE AIOLI
STONEWALL KITCHEN
293 G
SERVE WITH BAGUETTE OR TOASTED BREAD AND
STONEWALL KITCHEN CHIPOTLE AIOLI.
FAVUZ Z I.CO M / O CTO B ER 2 0 1 6 / PAG E 1 5