Chef Jim Oppat’s BOUILLABAISSE
INGREDIENTS: METHOD:
1 tablespoon of olive oil blend 1. In large pan sweat o celery, leeks, carrots, garlic, and sa ron 2 cloves of chopped garlic until vegetables are tender. 1 rib of thinly sliced on biased celery 2. Add the tomato paste and cook for 1 minute to promote the sweetness of the tomato product. 1 small bunch of thinly sliced green onions Deglaze with the white wine and reduce by at least half. 1 pinch of sa ron 3. 4. Next add diced tomatoes, fennel seeds, orange zest, clam 2 tablespoons of tomato paste juice, sachet, and bring to a boil and then simmer for about ½ cup of white wine 30-40 minutes. 1, 28 oz can of diced tomatoes 5. Marinate the fish with the attached marinade and grill 1 cup of clam juice perfectly, place in large-rimmed bowls. ½ cup of tomato juice 6. Finish the broth with fresh herbs and season to taste with salt 1 sachet and pepper. 1 teaspoon of orange zest 7. Pour the broth over the fish and serve with the toasted 1 pinch of fennel seeds baguette and rouille. Freshly chopped herbs parsley, chives, chervil, tarragon Salt and pepper as needed Grilled fish fillets and or shrimp (6 oz each per person) Suggested fish: Grouper, mahi, snapper, halibut, or any firmed white fleshed fish Toasted baguette bread with rouille for garnish
ANDIAMOITALIA.COM FISH MARINADE
INGREDIENTS: METHOD:
• 6 oz of olive oil 1. Mix all ingredients together and pour over fish and refrigerate • 2 oz lemon, grapefruit, lime, or for 30 minutes or up to 2 hours. tangerine juice 2. Remove from the marinade, wipe o the excess including the • 2 cloves of minced garlic herb sprigs, allow to come to room temperature before seasoning and grilling. • 1 teaspoon of salt • 1 teaspoon of fresh ground pepper • 5-6 each chervil or parsley sprigs
BASIC ROUILLE
INGREDIENTS: METHOD:
• 1 clove of minced garlic 1. Take a fresh red bell pepper and roast over an open flame to • 1 roasted red bell pepper char the outer skins heavily on all sides. • 1 pinch of sa ron 2. Immediately place in a Ziploc bag to seal and stem to loosen the skins. • 2 teaspoon of lemon juice Use a small knife to scrap away the charred skins, seeds, and • 1 cup of mayonnaise 3. interior ribs. • Salt and pepper to taste 4. Place all ingredients in a food processor or blender and process until smooth. 5. Season to taste with salt and pepper. 6. Serve dollop on the toasted baguette bread.
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