Lighthouse, Boat and Seagull
Alfred Gockel
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Cod, Shrimp, and Scallops Simmered in Broth
with Aïoli

"Aïoli intoxicates gently, fills the body with warmth, and the soul with enthusiasm. In its essence it concentrates the strength, the gaiety of Provence: sunshine."
~ Frederic Mistral

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
French Fish Market
Hector Caffieri
Buy This Art Print At AllPosters.com

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Cod, Shrimp, and Scallops Simmered in Broth
with Aïoli
(Pot-au-Feu de Morue à l’Aïoli)


Parisian Home Cooking:Conversations, Recipes, and Tips
from the Cooks and Food Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co., Inc.

Makes 4 servings

“Pot-au-feu is a French boiled dinner. This seafood version is traditional, but
I’ve changed the procedure slightly to ensure that the baby vegetables that are
the nicest for this soup meal are cooked in a modern American style – well done,
but not mushy. If baby vegetables are not available, cut large vegetables into
two-inch pieces.”

1 pound salt cod
2 large egg yolks [egg safety information]
6 cloves garlic, minced
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 quarts low-sodium vegetable or fish broth,
or homemade chicken broth [stock]
8 small waxy new potatoes, peeled
4 baby carrots, scrubbed
4 baby turnips, peeled
8 pearl onions, peeled
1 celery heart, quartered lengthwise
4 baby zucchini
1/4 pound sugar snap peas, strings removed
2 tablespoons white wine vinegar
1 teaspoon dried marjoram
2 bay leaves
8 large sea scallops (about 1/2 pound)
12 medium shrimp, peeled and deveined
4 teaspoons chopped fresh chervil or parsley

 1. Soak the salt cod in cold water for 36 to 48 hours, changing the water several times. Drain.
2. Place the salt cod in a pot, cover with fresh water, bring to a gentle boil over medium heat, and cook for 10 minutes, or until tender. Drain. Cut the cod into 8 chunks and set aside.
3. Meanwhile, prepare the aïoli. Place the yolks and garlic in a mixing bowl and, using a flexible wire whisk, beat in the olive oil in a thin stream, a little
at a time, until it is completely incorporated and the mixture has a mayonnaise consistency. Stir in the lemon juice and season with salt and pepper. Transfer the aïoli to a small serving bowl and set aside.
4. In a large pot, combine the broth and 2 teaspoons salt and bring to a boil. Add the potatoes, cover, and cook for 5 minutes. Add the carrots, turnips, onions, and celery and continue cooking, covered, another 5 minutes. Add
the zucchini and sugar snap peas and cook for 4 minutes more, or until all
the vegetables are tender. Using a slotted spoon, remove the vegetables, set aside, and keep warm.
5. Add the vinegar, marjoram, and bay leaves to the broth. Give a few turns of the peppermill as desired. Add the scallops and shrimp and cook for 2 minutes; do not overcook. Remove the scallops and shrimp and set aside. Remove and discard the bay leaves.
6. To serve, divide the vegetables, cod, scallops, and shrimp among four wide-rimmed soup bowls. Ladle the boiling broth into the bowls and sprinkle with the chopped chervil. Serve immediately and offer the aïoli separately.
 

Featured Archive Recipes:
Cajun Pot au Feu
Cacciucco di Pesce (Italian Seafood Stew)
Portuguese-Style Mussel Stew
Mediterranean Shellfish Stew with Green Goddess Sauce
Charlie Trotter's Lobster en Barigoule
 

Index - Seafood Recipe Archives