Ingredients for Seafood Fume:
1 Lb. Grouper (cut into 1 inch cubes)
1 Lb. Mussels
1 Lb. Clams
1 Each Celery Stalk
1 Each Leek
1 Each Bay Leaf
1 Tbsp. Butter
1/4 Cup White Wine
4 Cups Water
Ingredients for Seafood:
1 Lb. Fresh Sardines (cleaned)
2 Each Green Peppers (diced large)
2 Each Red Peppers (diced large)
2 Each Yellow Squash (diced large)
1 Tsp. Fresh Parsley (chopped)
1/2 Cup Olive Oil
1/4 Cup Lemon Juice
2 Each Garlic Cloves
Salt and Pepper to Taste
|
Click here for a larger view.
Recipe Club members receive 50% off our
rack rate
all year long!
For reservations, please call 1-888-828-8850
and ask for
rate code: RECIPE
(Offer subject to availability). |
Stay with us June 15 - June 21, 2008 starting at only $169*. Offer based on availability.
Call 888-828-8850 and
ask for rate code: JUNESPEC |
|
|
Method
of Preparation for Seafood Fume:
Melt butter in 2 quart sauce pan. Add grouper, mussels, clams, celery stalk, leek, bay leaf and white wine. Cook at medium heat. Once the clams and mussels open, add the water. Cover and simmer on low heat for 30 minutes. Once done, season to taste and strain, saving the liquid.
Method
of Preparation for Seafood:
Preheat oven to 375°. Toss diced vegetables in olive oil with chopped parsley, garlic and season with salt and pepper. Roast them in the oven until golden brown, approximately 7 minutes. Meanwhile, heat some olive oil in a small sauté pan and sear the sardines.
Presentation:
In a presentation bowl, place the roasted vegetables in the center and top with seared sardines. Pour the hot seafood fume on top and serve immediately.
Serves: 4
Click
here for an index card print out of this recipe!
Are you a new member of our recipe club?
Click
here to see our Recipe Club Archives:
Click
here to learn about our fine restaurants!
|
