Best Pistou Of Seasonal Vegetables Recipes

TRIGGERFISH WITH PISTOU AND GARDEN VEGETABLES

Steps:

• Combine the first 11 ingredients in a large pot. Simmer for 25 minutes. If using right away, strain and move on to Step 2. Otherwise, the broth can be cooled and stored, unstrained, in the refrigerator for up to 1 week.
• Preheat the oven to 300 degrees. Wash the vegetables and peel, if necessary. They can be prepared in any or all of the following ways: cooked in the broth until tender and left whole; cooked in the broth until tender and then puréed with broth; or left raw and shaved with a mandoline or peeler. Utilizing all three of these methods makes for a beautiful presentation.
• Bring a medium pot of salted water to a boil. Have a bowl of ice water ready. Blanch the basil for 2 seconds. Quickly remove and immerse in the ice water. Strain and put in a blender with the garlic clove, salt, pepper and sugar to taste; add plenty of broth to keep the purée spinning. When it's smooth, slowly drizzle in 2 tablespoons of the olive oil to emulsify. Strain, reserving the bright green broth. Discard the solids.
• Season the fish fillets with salt and cayenne. Heat a large sauté pan over high heat. Add enough canola oil to cover the bottom. When the oil shimmers, add 2 fillets to the pan, skin side up, and do not disturb. Cook until golden brown, 3 to 5 minutes. Place on a baking sheet, skin side down. Repeat with the remaining 2 fillets. When all the fillets are seared on one side, drizzle with 2 tablespoons olive oil and a little lemon juice. Place the baking sheet in the oven and cook until the fish is opaque throughout, 6 to 8 minutes.
• Ladle the pistou into 4 warm bowls. Divide the vegetables among them, reserving some of the shaved ones. Place the warm fish on top of the vegetables. Garnish with herbs, greens, edible flowers (if desired) and remaining shaved vegetables.

PISTOU VEGETABLE SOUP WITH MUSSELS

Steps:

• For the pistou, make a paste with the basil, garlic and olive oil by pounding with a mortar and pestle or pureeing in a blender. Press plastic wrap directly onto the pistou and refrigerate. (The pistou can be made 1 day ahead). For the beans, place all the ingredients in a medium saucepan. Bring to a boil, lower the heat slightly and simmer until tender, about 30 minutes. Drain and discard the aromatics. Refrigerate the beans. For the mussels, place the olive oil, garlic, shallot and parsley in a large wide pot over medium heat. Cook until the garlic and shallot are softened, about 2 minutes. Add the wine and mussels, cover the pot and raise the heat to high. Cook, stirring occasionally, until the mussels are opened, about 5 minutes. Strain and reserve the mussel broth. Shell the mussels, discarding any that did not open, Refrigerate. For the vegetables, measure the mussel broth and add fish fumet, if necessary, to make 2 cups. Place in a medium saucepan with with 2 1/2 cups additional fish fumet. Add the carrots, fennel and zucchini and bring to a boil. Lower the heat and simmer, skimming off the foam as it rises, until the vegetables are tender, about 12 minutes. (This recipe can be done to this point several hours ahead: refrigerate vegetables and broth.) To serve, stir the tomato and the beans into the vegetables and broth. Bring to a boil. Stir in the pistou and remove from heat. Divide the mussels among 4 soup bowls. Ladle the soup over the mussels, making sure the beans and vegetables are evenly distributed. Squeeze lemon juice over the top and serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
• Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
• Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
• Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
• Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
• When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
• Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PISTOU (SUMMER VEGETABLE SOUP)

Steps:

• Over medium-low heat, gently saute the leek and onion until they are translucent and just beginning to brown. Add the diced carrots, diced potatoes, chopped tomato and cranberry beans. Add the sage and 8 cups water. Bring to a boil, cover, lower the heat, and simmer for 40 minutes or longer, until the vegetables are soft.
• Twenty minutes before serving, add the string beans, zucchini and linguine. Add more water if necessary, stir to mix the ingredients, and continue cooking.
• While the soup finishes, make the pistou sauce. Place the garlic, basil and Parmesan in the container of a food processor or blender. Process or blend until the mixture is grainy. Continue processing, and add the oil, slowly but steadily, until the mixture is smooth. Mince the tomato pulp very finely, and drain in a fine- mesh sieve. Mix together with the rest of the sauce.
• When ready to serve, add a ladleful of hot soup to the sauce, mix well and combine the sauce and the rest of the soup. Serve immediately.