Time 1h10m Yield 6 servings Number Of Ingredients 29 Steps:
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don’t open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.; Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
Time 30m Yield 2-4 serving(s) Number Of Ingredients 11 Steps:
Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes. Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Number Of Ingredients 0 Steps:
- Heat oven to 425°.2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook onion and carrots in butter 2 minutes, stirring frequently. Stir in bell pepper. Cook 1 minute, stirring frequently. Stir in zucchini, 1 teaspoon lemon peel, the salt and tarragon. Cook 1 minute, stirring frequently remove from heat.3. Cut fish into 4 serving pieces (skin can be left on). If fish has skin, place fish skin side down in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Mix remaining ingredients spread over fish. Spoon vegetable mixture around fish.4. Bake uncovered 20 to 25 minutes or until fish flakes easily with fork. Remove skin from fish before serving if desired.NUTRITION FACTS: 1 Serving: Calories 200 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 65mg Sodium 260mg Carbohydrate 9g (Dietary Fiber 3g) Protein 21g % DAILY VALUE: Vitamin A 74% Vitamin C 58% Calcium 4% Iron 10% DIET EXCHANGES: 3 Lean Meat 2 VegetableFrom “Betty Crocker’s Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition.” Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Time 30m Yield 2 Number Of Ingredients 12 Steps:
Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside. Preheat oven to 450 degrees F (230 degrees C). Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets. Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
Time 30m Yield 2 Number Of Ingredients 12 Steps:
Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside. Preheat oven to 450 degrees F (230 degrees C). Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets. Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
Time 30m Yield 6 servings Number Of Ingredients 14 Steps:
Heat oil in saucepan and add pureed shallots and onion plus minced garlic. Cook, stirring, about 1 minute without browning. Add court-bouillon and cook 2 minutes. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes. Remove from heat. In separate saucepan blend water and lemon juice. Bring to boil and cook over high heat until reduced by half. Add butter quickly, slice at a time, stirring rapidly with wire whisk. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds. Remove from heat. To tomato sauce add chives, basil, chervil and tarragon. Stir in butter sauce.
Time 4h10m Yield 1 bowl, 8 serving(s) Number Of Ingredients 7 Steps:
Directions.
- In a large bowl combine gelatin and boiling water. Stir until gelatin is dissolved. Stir in the cold water, 1/2 cup chocolate syrup, and whipping cream. Stir well to combine. Cover and chill about 1 hour or until cool but not set. Pour into a 1- to 2-quart electric ice cream maker; freeze gelatin mixture according to manufacturer’s instructions. Ripen if desired.
- Top each serving with remaining 1/2 cup chocolate syrup. Serve with raspberries.
Yield Makes 8 to 10 servings Number Of Ingredients 17 Steps:
Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a medium-brown roux the color of peanut butter. This will take about 30 minutes. Add the onions and bell peppers, and cook, stirring, until the vegetables are wilted and lightly golden, about 5 minutes. Add the celery and garlic cloves. Cook, stirring, for 3 to 4 minutes. Add the shrimp stock or water, bay leaves, thyme, and salt. Reduce heat to medium-low and simmer, covered, for 45 minutes. Add the shrimp and crabmeat and simmer until the shrimp turn pink, 6 to 8 minutes. Add the oysters and their liquor and simmer until the edges of the oysters curl, about 3 minutes. Remove and discard the bay leaves and thyme. Garnish with the parsley and green onions. Serve the gumbo over rice. Additional Tabasco and filé powder can be passed at the table to allow each guest to season according to taste.
