Panorama Executive Chef Ivy Magruder’s Classic Seafood Broth

By | December 29, 2015

Warm up during the long winter nights with Panorama Executive Chef Ivy Magruder’s Classic Seafood Broth. This three part recipe is best enjoyed when shared with friends and family!Ivy

Bouillabaisse Broth

1 onion

sliced 1 head fennel

sliced 5 roma tomatoes, roasted

1/4 cup orange zest

1 cup of Pernod, plus 2 ounces

Pinch of saffron

1 bay leaf

1 quart of lobster stock

In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster stock. Bring to a boil. Let simmer for 30 minutes.

Rouille

1 loaf of day-old bread, crust removed

Skim milk to cover

1 roasted red pepper

2 tablespoon whole garlic

3 tablespoon olive oil

1 teaspoon Tabasco

Salt and pepper to taste

Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.

Bouillabaisse

2 ounces swordfish

2 ounces turbot

2 ounces sole

2 ounces corvina

6 ounces lobster meat

½ cup yellow onion, sliced

½ cup fennel, sliced

8 ounces bouillabaisse broth

3 ounces Pernod

¼ cup tomatoes, diced

1 tablespoon tarragon

1 tablespoon butter

Salt and pepper to taste

1 ounce rouille

3 crostini for each bowl

In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.

Enjoy!

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