LA BROCHETTE DES CORSAIRES

facebook share image   twitter share image   pinterest share image   E-Mail share image



La Brochette des Corsaires image

A specialty of La Reserve de Beaulieu near Nice, France

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

12 medium shrimp, peeled, shells reserved
12 scallops
1/2 cup light oil
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 pound halibut, washed, boned, bones reserved, flesh cut in large cubes
Clarified butter
1 medium onion, finely diced
1 medium red pepper, finely diced, top and bottom trimmed, trimmings reserved
1 medium green pepper, finely diced, top and bottom trimmed, trimmings reserved
1 1/4 cups long grain rice
1 1/2 cups fish stock
1 eggplant, cut in 1/2 lengthwise, seeds removed and reserved
2 zucchini, finely diced
2 tomatoes, finely diced
1/4 cup peas

Steps:

  • Heat 2 cups salted water. Add pepper trimmings, eggplant trimmings, halibut bones and shrimp shells. Boil for 15 minutes for a simple fish stock. Poach shrimp and scallops in stock. Once cooked, strain stock and reserve.
  • Preheat oven to 400 degrees F. Pour oil in small pan and add herbs. Cook on low heat for 10 minutes.
  • Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer. Set aside.
  • For Rice: Heat clarified butter in large casserole and add onion and peppers and spread over rice. Stir all ingredients together, increase heat and fry for 1 minute. Pour 1 1/2 cups fish stock into rice and add eggplant, zucchini, tomatoes and peas. Place in oven for 20 minutes.
  • Preheat broiler. Brush broiler rack with herb oil and place skewers on rack, brushing them with oil. Broil skewers, about 3 minutes per side. Serve skewers over rice.

There are no comments yet!