My busy schedule has precluded me from cooking lately but my recent trip back to LA gave me a chance to play around in my own kitchen with my own toys again.   The inspiration came from the May issue of Gourmet magazine (a generous gift from my friend Dan that keeps on giving!).  I’ve often ordered bouillabaisse at restaurants but never tried making it before.  Reading through the recipe I noticed a few opportunities to try some new techniques that I’d learned in my cooking class.

This recipe, while it requires setting aside a little time, makes a delicious meal that is perfect for entertaining.  In retrospect there’s also a lot of room for experimenting with different combinations of seafood.  The recipe called for one whole lobster but I could only get frozen lobster tails and they ended up saving me a lot of time too!

This recipe is adapted from the May 2007 issue of Gourmet magazine

For croutons:

1/2 baguette cut into 1/2 inch pieces
3 tablespoons olive oil
1/2 garlic clove

For bouillabaisse:

1 (1 to 1 1/4 lb.) lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
1/3 cup finely chopped fennel fronds (I also chopped and added the fennel to the stew as well – optional)
1 bay leaf
1/4 teaspoon saffron threads, crumbled
1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups fish stock (I didn’t have fish stock so I used vegetable stock and it was great!)
3 lbs. white fish fillets (such as monkfish, cod, red snapper, turbot, striped bass) cut into 2 inch pieces – I used 3 fillets of red snapper
1/2 lb.  small clams, scrubbed (I used little neck clams)
1/2 lb. Mussels, scrubbed and beards removed – the beard is just that part on some mussels that looks like a little bit of seaweed or something and it’s what the shells use to stick to rocks (I used 1 lb. mussels)
1/2 lb. Shrimp (recipe calls for shells on but I used frozen shrimp that had shells removed but still had tails on)

For the croutons:

To make the croutons, put the slices of baguette on a baking sheet and brush the tops with olive oil bake at 250 F for about 30 minutes or until golden.  Rub each side with fresh garlic (to do this slice a clove of garlic cross-wise and rub the cut part along the hot crusty bread – it adds such amazing flavor.)

To make the soup:

1) Put the lobster tail into a sized pot that will adequately hold the tail you have.  Place the uncooked lobster into the boiling water and then cook covered for 3-7 minutes depending on the size of the tail.  Transfer lobster to a colander and allow to cool.  (Because I used lobster tails it made the process of extracting the meat a less intensive process).  Extract the lobster meat and set aside.
2) Cook the tomatoes, onion, and garlic in oil over a medium heat, stirring occasionally until the onion is softened, 5-7 minutes.
3) Peel the potatoes and cut into 1/2 inch cubes.  Stir the potatoes into the tomatoes with the fennel fronds (and fennel if you choose to add), bay leaf, saffron, sea salt, and pepper.  Add the stock and bring to a boil, then reduce and simmer, covered until potatoes are tender – about 10 minutes.
4) Add the thicker pieces of fish first (have a longer cooking time) – cover and cook for 2 minutes.  Add the mussels, shrimp, lobster, and any other fish – cover and simmer for about 5 minutes.
5) Stir a few tablespoons of the broth into the rouille (recipe below).
6) Arrange a crouton in each soup bowl and ladle in the bouillabaisse being sure that each bowl gets an assortment of the bountiful fish.
7) Top each bowl with a spoonful of rouille (it’s spicy so be aware!).

For the rouille:

This is a bread mixture that will be added to the stew to thicken it and add a little spicy heat.

3 Tablespoons broth from the bouillabaisse
3/4 cups bread crumbs (I recommend panko which are Japanese-style breadcrumbs)
3 cloves garlic, minced
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons olive oil

1) Pour the broth from the bouillabaisse over bread crumbs in a bowl.
2) Mash up garlic and sea salt and cayenne in a mortar and pestle*.
3) Add moist bread crumbs w/ garlic paste – add oil in a slow stream, mashing and stirring until well combined.

*If you don’t have a mortar and pestle you can just use a large knife to mince and mash.  Mashing garlic is achieved using the side of the blade on the finely minced garlic.  

Enjoy!

I promised to share some of my culinary findings from my trip to Copenhagen and Switzerland and I will not disappoint.   But I must let the suspense linger just a little bit longer as I’ve yet to practice or test the inspirations I want to recreate.  I do have a Swiss recipe to share though – one that I’ve been meaning to try for over 5 years.    It must have been about 5 years ago, perhaps even longer, when I visited Switzerland and spent a delightful afternoon with my Aunt Irene.  She is a very talented artist and her bright airy apartment adorned with her many canvases always fills me with inspiration.  On the particular afternoon that I am remembering she prepared the most delicate flavorful mid-day meal of fish and vegetables spiked with the essence of Vermouth, hints of spicy curry, and a few dashes of dill.  She gave me the recipe printed in German and I stashed it into my travel journal which then sat on my bookshelf waiting to be rediscovered until now.

After my Mom helped translate the instructions and ingredients I set out to recreate this memorable meal.  I was intrigued for several reasons: one was that I finally had a reason to buy celery root – a vegetable I’ve walked by a hundred times wondering to myself what one does with it, and second I was so excited to experiment with the flavors of Vermouth.

I’m so pleased with how this dish turned out and I’m so glad to have dusted this recipe off – it will now be added to my repertoire.  My first experience with celery root has left me wanting more!  As one might expect it does have a similar flavor to celery but the root is mellower and when cooked gets a little bit sweet. 

The Vermouth added fantastically sweet notes throughout this dish and when blended with the curry it created the most fantastic light sauce.  The curry imparted its sprightly yellow hues that were punctuated by little green dashes of dill.  This is a unique blend of flavors that makes for a delicious dinner any night of the week.

Vermouth Spiked Cod with Celery Root

(These portions will serve 2-4)

• 1/3 lb. Fresh cod fillets (if serving for 4 people I’d make it 2/3) – cut fish into 2 inch pieces
• 1 onion
• 2 Yukon gold potatoes – chopped into small cubes approx. 1 or 1/2 cm so that they will cook faster
• 1 Red pepper – chopped
• 1 Celery root – peel and cut into small cubes approx. 1 or 1/2 cm so that they will cook faster
• Olive oil
• Salt/Pepper
• 1 cup Vermouth (Bianco)
• 3/4 Teaspoons Aromat (you can find this in some super markets now or specialty gourmet food markets – it has a salty/bouillon type flavor – if you don’t have this you could substitute a little bouillon or salt to taste)
• Dill – a few dashes (about 1/2 teaspoon)
• 1 Teaspoon Curry powder
• 1 Tablespoon butter

1) Preheat oven to 400F.

2) Begin by chopping all of the veggies (potato, celery root, red pepper, onion).  The celery root just needs to be peeled of its gnarly rough exterior and the inner white part should be cut into small cubes – about 1/2 cm thick.  The smaller the cube the faster it will cook.

3) Over medium heat place a large sauce pan on the stove and heat half a tablespoon of butter and 1-2 tablespoons of olive oil.  When hot add the onions and sautee until they soften and start to brown.

4) Cut the cod into 2 inch pieces and sprinkle with salt and pepper – add to the pan and cook for about 3 minutes and then add 1/3 cup of the Vermouth and continue to cook for about 3 more minutes.  Sprinkle with dill (about 1/2 Teaspoon) and remove from heat.  Add the fish and sauces to a buttered casserole or gratin dish and set aside.

5) Place sauce pan back on the flame and add the other 1/2 tablespoon of butter and another 1-2 tablespoons of olive oil.  Heat it up and then add the onions – allow them to soften and add the rest of the chopped veggies: celery root, red pepper, potato.  Sautee for about 12 minutes stirring occasionally.  Cook until veggies are soft.

6) Add 2/3 cup of Vermouth to the veggies along with the curry and Aromat.  Cook for another 3 minutes.

7) Add the veggies and sauce to the gratin form with the fish – mix together.  Add another splash of Vermouth (about a shot glass worth) and then place in the oven for 10 minutes.  

Enjoy!

Jamie Oliver

The flavors of this dish are fantastic: the salty, nutty, slightly spicy bean mash, the sweet roasted tomatoes with oregano, the crispy salty proscuitto, succulent scallops with zingy lemon dressing, and the cool peppery arugula leaves.  In addition to the fantastic flavor experience, this dish offers a range of textures that make each bite unique and satisfying. 

This is a restaurant caliber meal that is really not very difficult to pull together.  The only thing that requires attention is coordinating the several steps that need to be prepared simultaneously and then pulling them all together to be plated up.

Seared Scallops and Crispy Proscuitto with Roasted Tomatoes and Smashed White Beans from Jamie Oliver's The Naked Chef Takes Off

• 4 Large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 8 slices of proscuitto
• 1 small clove of garlic, finely chopped
• 1-2 small dried red chillies, crumble to taste (I use red pepper flakes because that's what I usually have on hand – just a pinch works well to add heat)
• 4-6 anchovy fillets, chopped (this is a crucial ingredient – even if you're not an anchovy fan you must include them because it adds the most incredible nutty, salty flavor)
• 1 14 oz. can of cannellini beans, drained
• extra virgin olive oil
• 12-16 scallops (take off the muscle – also make sure they are dry to allow for caramelization when they are seared) 
• 1 olive oil and lemon dressing – (this recipe is located in another section of the cookbook – I'll add it below)
• 1 small handful of arugula

1) Preheat oven to 475F.  Season the tomatoes (salt/pepper) and sprinkle with oregano – drizzle with some olive oil and roast in the oven skin side down for about 10-15 minutes.  Place the proscuitto slices beside the tomatoes and roast for another 10 minutes so that the tomatoes are juicy and the proscuitto crispy.

 2) In a pan fry the garlic in olive oil with chillies and anchovies for a minute or so then add the drained beans and cook all together for a few minutes before adding a wineglass full of water.  Bring this to a boil and then using a wide spoon to mash it into a coarse puree.  Finish the flavor off with some peppery extra virgin olive oil – taste it and add salt/pepper if necessary.

3) Season the scallops (salt/pepper) and then sear them in a frying pan with a touch of olive oil for 2 minutes without touching them.  Check to see if they've developed a golden, caramelized crust – if so then turn over and allow the other side to cook.  Be careful not to overcook.  Remove the scallops to a bowl and drizzle with the lemon dressing (recipe below).

4)  To plate this dish begin with the bean mash, then scatter the tomatoes, proscuitto, and scallops. Finish by adding the arugula.

Lemon dressing

2 Tablespoons fresh lemon juice
5 Tablespoons olive oil
Salt/pepper to taste

There seems to be a heat wave going on everywhere right now.  When I talk to my parents in Boston, my boyfriend's parents in Toronto, or relatives in Europe the topic of conversation is always the heat!  Well, normally I'd complain about not having a grill but right now I'm quite content grilling inside on my little grill pan with lovely cool central air conditioning!

I've been using my grill pan a bit more recently and the perfect occasion to break it out today is for my submission to the Carnival of the Grill hosted by Adam of Men in Aprons.  I love the idea of this – I only wish there was a way to taste everyone's creations too!  Since it's so hot these days I wanted to grill something light and summery.  One dish that has proven to be a winner combines one of my all-time favorite ingredients: pesto.  I love the intense flavors of a freshly made basil pesto and I make it fairly often as it pairs wonderfully with so many things.  When I saw Giada De Laurentiis on Everyday Italian make beautiful grilled tuna steaks served with pesto I was inspired.  I've made this dish several times now and not only is it delicious but it's super easy to make as well.  I make pesto and then grill the tuna for a few minutes on each side so that it's seared on both sides but still rare in the middle.  This is a fantastic summer dinner.

For the tuna:

Grill Seared Tuna Steaks with Pesto

• Fresh Tuna Steaks (approx. 2 inches thick or so)
• Salt/Pepper
• Olive oil

1)  Heat a grill pan over medium to high heat.  You want the pan to be sizzling hot when the tuna is placed in the pan – to test it I sometimes just flick a little water on the pan and if you hear an immediate sizzle then it's ready.

2)  Wash the tuna steaks and pat them dry with a paper towl.  Drizzle with just a touch of olive oil and sprinkle each side with salt and pepper. 

3)  Add the tuna to the grill pan and leave it for about 2 minutes.  Flip the steaks and grill for another 1-2 minutes.  Remove from heat and you can either serve the tuna steaks as is or serve them sliced.  To cut the tuna make sure to slice it tuna against the grain meaning against the lines of the fish.  Serve with pesto.

For the pesto:

Basil Pesto

• 2 Big handfuls of fresh basil, remove the stems
• 1/2 Garlic clove
• 1/4 Cup toasted pine nuts
• 1 1/2 Teaspoon lemon juice
• 1/4 Teaspoon sea salt
• 3-5 Tablespoons of extra virgin olive oil (I give a little range here – it's about achieving the right flavor and thickness which depends upon your tastes – if you're not sure start w/ 3 tablespoons and add more if necessary) 
• 1 1/2 Tablespoon of finely grated parmesan cheese

1) In a small dry pan toast the pine nuts over medium heat. Keep an eye on them and shuffle the pan from time to time so that they get a nice even golden color. The pine nuts will toast very quickly, when they are golden on most sides remove from heat and allow to cool.

2) In a food processor (you can also use a blender, just be sure to scrape down the sides frequently with a spatula so that everything gets incorporated) add the basil, garlic, lemon juice, salt, toasted pine nuts, and start to pulse it. Slowly add the olive oil through the feed tube as the blender is running. You'll notice the pesto start to come together and transform from a coarse mass of basil into a smooth sauce. The reason that I give a range for the amount of olive oil is so that you can control for the consistency that you prefer. For a more coarse thick pesto use less olive oil, for a smoother thinner sauce add a little more. Over time you won't even need to measure as you'll develop an eye for your desired consistency. Also, I usually wait to add the parmesan cheese until after I've blended the other ingredients – I learned this from Giada and I find that by not mixing the parmesan in the blender you get the added texture of the cheese in addition to flavor. A very important part of the pesto-making process is to taste as you go along and adjust the flavors to your liking. Keep in mind though that the parmesan cheese is very salty so wait until after you've added the cheese to adjust for saltiness.

Lemon Pepper Shrimp

• Factor about 4-6 medium-large sized shrimp per person (adjust the quantities as you like – this recipe is easily adjustable) – peeled and deveined

• Freshly cracked black pepper
• Lemon (will use the zest and the juice)
• 2 Cloves garlic, minced
• 2 Tablespoons olive oil
• 1 handful fresh basil, thyme, parsley (use any one or combination of these herbs together) – chopped
  (if you don't have fresh herbs on hand then you can used dried – just use less because dried herbs have more concentrated flavor)

1) First if using frozen shrimp – defrost them by placing them in a bowl and submerging them in cold water for approximately 20 minutes.  Sometimes it takes less time than that.  If you are buying the frozen kind make sure they are already peeled and deveined, tails on is fine.  If they aren't peeled and deveined then once they are defrosted peel the shells away and run your knife around the back of the shrimp to remove the thin black line that is the digestive tract of the shrimp – I don't like this part which is why I prefer to buy them already to go!

2)  Heat a pan over medium to high heat and add the olive oil. 

3)  Add the minced garlic.

4)  When the shrimp are defrosted and cleaned, peeled, etc.  dry them off with a papertowl to absorb the extra moisture.  Then sprinkle freshly cracked black pepper over all of the shrimp.  Add them to the heated pan.

5)  After the shrimp are cooked on one side – this only takes a few minutes – they'll be a lovely pink color.  Flip them so that the other side can cook.  

6)  When the shrimp are almost cooked on their second side zest your lemon over the shrimp – then cut the lemon in half and squeeze the juice over all of the shrimp as well.  Turn off the heat and sprinkle with the fresh herbs.

Enjoy! 

A twist on my usual grilled fish was that this time after seasoning with some salt and pepper, I dredged it into some flour and sauteed it.  This gave the fish a great crispy crust that went very nicely with the delicate flaky tilapia.  The cilantro pesto was fresh and had a nice zing from the lemon juice and the few dashes of hot sauce that I added.  

Tilapia with Cilantro Pesto

For the Cilantro Pesto:

• 2 Handfuls of cilantro
• 1 Small handful of baby spinach
• 2-3 Tablespoons extra virgin olive oil (begin by adding 2 tablespoons and then add more to create a smoother consistency if necessary)
• 1/2 Garlic clove
• 1/4 Teaspoon sea salt (start with this and then taste to adjust the seasoning)
• 2 Teaspoon fresh lemon juice
• 1/8 Teaspoon ground cumin
• Hot sauce (I only added a few dashes but add as much or as little as you like)

1)  In a food processor combine all of the ingredients and blend to form a paste – taste and adjust the seasonings to your liking.

For the fish:

• Tilapia (or any fillet of fish that you like and that is fresh at the store – as far as quantities go I usually factor about a 1/4 lb per person)
• Sea salt/Pepper to season the fish (use just a pinch for each side of the fillets)
• Flour (enough to dredge your fillets with a light coating of flour)
• Olive oil for coating the pan

1)  Season your fillets with salt and pepper.  Place the flour on a plate and lightly coat each fillet with the flour evenly on both sides.  Shake off any excess.

2)  Heat a pan over medium heat and add olive oil to lightly coat the pan (a tablespoon or two).  You want there to be a sizzle when the fish is placed in the pan so to check I just flick a little bit of water to test it.  Once it's hot enough add the fillets and allow it to cook for about 3-4 minutes and check to see if it's nicely browned once it's turned a lovely golden brown use a large spatula to flip it over.  Allow it to cook for another 3-4 minutes.  If you're cooking a thick piece of fish these times will take longer – but you'll know it's ready by looking for the nice coloring.  If the fish is a little bit thick sometimes I'll loosely place a piece of aluminum over the pan to hold in the heat and cook the fish through.  You'll know the fish is ready because it will flake easily (you can use a fork to check) and it will have a golden crust. 

Serve the fish with the cilantro pesto.  Enjoy!

I was inspired to make this dish because the wild Sockeye salmon looked too good to pass up at the store today! 

I definitely recommend keeping an open mind when visiting the grocery store to pick up items – especially when it comes to something like seafood.  Buy what's fresh – you can ask your fish monger to find out when things arrived to learn what the freshest catch is.  Also, learn what day they get their deliveries that way you'll know the best days to buy fish.

Here is the salmon, lentil, and salad recipes.  Click here for the tzatziki recipe .

Note before you start:  To get the timing right with these three dishes, start by preparing the lentils as they need about 30-45 minutes to cook.  Then make the tzatzki as the flavors get stronger when it has some time to marinate together.  After the lentils have been cooking about 25-30 minutes start preparing the salmon and while the salmon is cooking you can work on the salad which will only take a few minutes to assemble. 

Spiced Lentils with Fresh Herbs

1 Cup french lentils
3 Cups water
1 Teaspoon sea salt
1 Teaspoon cumin
1 Teaspoon curry powder
1 small handful of fresh basil, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh sage, chopped
Freshly cracked black pepper

Note:  you can use any combo of fresh herbs that you like or happen to have on hand.  Sometimes I'll add some dried rosemary if I don't have the fresh available and it works well.  I do like to have at least one fresh herb though.

1) Begin by adding the water and lentils to a pot, cover them, and place them over high heat and bring to a boil.  Once they reach boiling, lower the heat to a simmer.  I leave the lid off at this point.

2) Add the salt, cumin, curry powder, and black pepper.  Allow them to cook and absorb the water.  About 30 minutes.  

3) Once the lentils have finished cooking and all of the water has been absorbed taste them to see if they need more salt/pepper.  Add in the chopped herbs and stir in – the heat from the lentils will awaken the fragrant aromas from the herbs and they will slightly wilt.

Simply Seasoned Salmon

1/2 lb. Fresh salmon filet (I figure about 1/4 lb. of fish per person)
1 Tablespoon Olive oil
Sea salt
Freshly cracked black pepper

1) Allow your grill pan or skillet to heat on the stove over medium heat while you prepare the salmon.  Drizzle the olive oil over the fish and using your hands rub it over both sides of the fish so that it is lightly coated all over.  This will prevent it from sticking to the pan and also help the seasoning adhere to the fish.  Then sprinkle a pinch of sea salt on both sides of the fish as well as the freshly cracked black pepper. 

2) To test the pan to make sure it's hot enough I usually just run my hand under the tap and flick a little water on the pan – if you hear and see an immediate sizzle then you know the pan is ready for the fish.  Place the salmon skin side up and leave it for about 5-7 minutes.  You'll be able to see the part of the fish that's cooked along the side of the fillet – it turns from the raw fish into light pink cooked salmon.  It's ready to flip when the flesh side on the pan is golden brown and caramelized and the fish looks about half cooked through.  Flip and allow it to cook about another 5-7 minutes.  Depending on how thick your fillet is this time can vary slightly.  With salmon you'll know if it needs more time because the inside will still be raw or undercooked – so rather than being light pink and flaky it'll be darker red and well, not flaky.  Sometimes you just need to take a little peak with a knife to know for sure – cooking times can vary depending on how hot the pan gets and how thick the fish is. 

Simple Baby Spinach Salad with Everyday Honey Balsamic Dressing

For the salad: 

A few handfuls of baby spinach leaves
A handful of grape tomatoes, leave whole or chop in half
A few Tablespoons worth of chopped red onion

1) Add the baby spinach to a salad bowl, add the grape tomatoes and chopped onion

For the dressing:

1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Teaspoon honey
1 small pinch coarse sea salt
Freshly cracked black pepper

1)  Add all of the ingredients and mix well.  Add to the salad and toss! 

The common method for cooking mussels is to create a flavorful broth in which to toss the mussels. The steam from the broth will cook and gently open the little shells so that they can bask in the savory aromas. They only take about 5 minutes!

These tasty mussels along with a warm crusty loaf of French bread to soak up the delicious broth and a fresh salad of mixed greens in a light vinaigrette is a meal that has all the “muss” with no “fuss”. Oh, and don’t forget the frites!

I serve the mussels in a large bowl, broth included, in the center of the table and I provide each participant with their own little bowl for placing discarded shells. What I love about serving the mussels this way is that it creates a shared experience – one that’s laid back, comfortable, and slightly messy but in a good way.

Moules et Frites (Mussels and Fries)

For the Moules (Mussels):

Factor about 1 lb. of mussels per person (that’s about 12-15 mussels)

1 Large shallot or 2 small shallots finely chopped
2 Cups of white wine – any kind that you like to drink (I like to have about an inch or two of wine on the bottom of the pot so if your pot is wider you can add more wine as you see fit)
2 Cloves of garlic finely chopped
1 Tablespoon butter
2 Tablespoons olive oil
3 Anchovy fillets (optional but I think they add great subtle flavor here)
1 small handful of fresh basil chopped
A few turns of the pepper mill (freshly cracked black pepper)

For the Frites (Fries):

Potatoes of your choice, I like Yukon gold or Sweet Potatoes for this – the quantity will vary depending on the size of potatoes you find, just get enough for a sheet pan full of sliced potatoes. Factor 1 potato per person.

Olive oil
Salt/Pepper

1) Prepare the mussels according to the description above (rinse with water, remove any beards, discard any open mussels that won’t close with prompting), if not using right away be sure to open the bag that the mussels came in and leave in the fridge.

2) Begin preparing the fries since these will take the longest – if using the pre-frozen kind follow the directions on the package. If making fresh then set oven to 425F and cut the potatoes into fries-like shapes – toss with olive oil, salt, and pepper and place in the pre-heated oven. They will need about 30-40 minutes. Give them a gentle toss halfway through the cooking process to allow even roasting. They will be done when they are tender and soft on the inside while slightly crispy on the outside.

3) When the fries are about halfway done you can begin preparing the mussels. Heat a big pot (one that has an accompanying lid to be used later on) over medium heat. Add the olive oil and butter. While they are heating up chop the shallots and garlic and add it to the pot. Allow the shallots and garlic to saute for a while until translucent. Add the anchovies during this time so that they have time to melt into the olive oil and butter. Add a little freshly cracked black pepper and after everything has sauteed for about 5 minutes or so add the white wine. Allow it to all cook together, make sure to stir well in case there are any flavorful bits on the bottom of the pan.

4) When the wine comes up to a simmer (soft rumbling along the surface) add the mussels give them all a good stir and place the lid on top. When the lid is on give the whole pot a little shuffle and leave alone for about 3-5 minutes – I usually find it takes 5 minutes. You want to see all the mussels opened when you lift the lid. If you lift and see that most aren’t opened continue to cook for another 1-2 minutes longer. When done sprinkle in the fresh basil and stir. I then pour everything into a huge bowl to serve at the table family-style.

Bon Appetite!

When I try to recreate this dish at home I am transported again to the narrow winding streets of this quaint little town lined with restaurants and shops that overlook the sea. I try to stay true to the simplicity of Italian cooking in my rendition of Frutti di Mare. I buy the freshest ingredients and when I’m very ambitious I’ll bring out my little pasta machine and make the pasta from scratch. On a normal day, though, I rely on the pre-made stuff. It doesn’t take long to pull this meal together but it will definitely be impressive. Whether I enjoy this delicious dish in an exotic locale or on my own little balcony it’s definitely a meal to remember.

Frutti di Mare

The measurements for the fish don’t need to be too precise here and you don’t need to choose this exact assortment, see what looks fresh at your market. This amount will be enough sauce for approx. 4 people)

1/2 – 1 lb. Mussels
3/4 lb. Little Neck Clams
1/2 lb. Small or medium sized scallops
1/2 lb. Medium sized shrimp (I usually buy the pre-deveined and shelled ones)
1 Medium yellow onion, diced
2 Cloves garlic, chopped
1 15oz. can of crushed fire roasted tomatoes
2 T Tomato puree
2 T Olive oil
1 Cup of white wine (just choose a wine that you like to drink)
6 Anchovy fillets (you’ll find these in the area of the supermarket where you find the canned tuna)
A few pinches of lemon zest
A pinch of red pepper flakes
A pinch of dried oregano
A few leaves of fresh basil
Salt/Pepper to taste
Your favorite type of pasta (I used parpadelle)

Preparing the Fish

Before beginning with the sauce it’s a good idea to have the fish ready to go. The mussles and clams should be gently scrubbed to rid the shells of any grit, if you come across an open mussel or clam pinch it closed for a moment and if it stays closed when you release then the mussel is still good. If it remains open however and won’t shut with your prompting then that’s an indication that it’s a bad mussel and should be discarded. The opposite holds true after the cooking process – if once the clams and mussels have been cooked there are any that remain closed those aren’t good and should be thrown away. The shrimp should be deveined and shelled – just leave the tails on. I make things easy for myself by buying the pre-shelled and deveined shrimp. Scallops occassionally have a muscle atttached to one side which is how they anchor themselves to their shell, this part is tough to eat so it’s best to remove it simply by pulling it off. You’ll know what I mean when you see the scallop – they are smooth and slightly transluscent while the muscle is white and less shiny. You can easily remove this part by hand.
Preparing the Sauce

1) To begin add the olive oil to a large sauce pan (use a sauce pan that has a lid which you’ll need for later on). Turn the skillet to medium-low heat and once the oil is heated add the chopped onions and garlic – you want to hear a soft sizzle when you add the onion to the pan. You’ll want to saute them for about 10 minutes or so until they are translucent. Make sure the heat isn’t too high because you don’t want the onion or garlic to turn brown and color, you just want them to slowly cook and sweat-out. After about 5 minutes or so add the red pepper flakes and the anchovies – break apart the anchovies as they cook with your spoon.

Now I feel like I need to say something about anchovies because I know a lot of people don’t like them and I used to be one of them. When anchovies are cooked they literally melt away and lose their fishy flavor instead adding a unique salty and nutty flavor that is vital to this sauce. I urge even the biggest anchovy hater to please trust me on this and include them when making this dish. You won’t be sorry.

Also, I usually start to boil my water for the pasta at this stage so that the water will be ready and boiling when I want to start cooking the pasta.

2) Once the onions have become translucent and the anchovies have ‘melted’ it’s time to deglaze the pan. This process simply means that you’ll add a liquid, in this case the white wine, and the goal is to loosen the bits of flavorful onion, garlic, etc. that has browned on the bottom of the pan. Allow the wine to cook for a few minutes while you use your spoon to scrape up all the carmelized goodness from the pan. Once the wine has had a chance to reduce slightly (some of the liquid from the wine has evaporated to concentrate the flavor) add the tomato paste and stir it – then add the can of crushed tomatoes. Add the pinch of oregano at this point and a little bit of freshly cracked black pepper. (I hold off on adding any salt because I find that the mussels and clams add some salty flavor when they are cooked in the sauce so after they are added then taste sauce again to see if salt is needed.) Allow the sauce to come to a simmer.

3) Once the sauce is simmering it’s time to add the clams – once they’re in put the lid on the pan. After a minute or so add the mussels and again replace the lid. (The steam is what cooks the shell fish and causes them to open). When the mussels are starting to open – after about 3 minutes – then I’ll go ahead and add the scallops and shrimp. I keep the lid on to help the mussels and clams steam. If you have any clams or mussels that don’t open after steaming for 3-5 minutes then they are no good and should be thrown away. The scallops and shrimp don’t take long to cook at all – the shrimp are done when they are pink and the scallops will no longer have that translucent look to them. (Add the pasta to the boiling water at this point).
4) The last thing I do to finish this sauce right before serving is to stir in the lemon zest and add the freshly torn basil. Make sure to taste the sauce too and make sure that the flavors are to your liking. This sauce can be kept on a low heat while the pasta finishes cooking or you can turn off the heat and keep the lid on. Serve it over the pasta and enjoy!

What this recipe needs is a white flaky fish filet that will hold together when being cooked in a pan so you don’t want something too delicate. Cod works perfectly as does haddock and snapper.

I first tried this recipe with my Mom and my neighbor Carol using only parmesan cheese. I’ve tried it here adding some plain breadcrumbs and I like the crisp texture that they add. I think that you’ll enjoy the simplicity of this recipe and the fact that the ingredient list is short and sweet!

Parmesan Encrusted Filet of Fish with Mixed Greens

1 Cup grated parmesan (the pre-grated kind actually works better here than freshly grated because it tends to be drier and crumblier)

1 Cup plain bread crumbs (I use Japanese-style Panko bread crumbs – they are larger than the traditional kind – it makes for a flakier, crispier coating on the fish. Also, I prefer plain so as not to overpower the flavor of the parmesan cheese)

1 egg

Sea salt and freshly cracked pepper

Fresh filet of fish – (no skin)

Olive oil for the pan (a few tablespoons)

I usually figure a ¼ pound per person but should you prefer larger portions you can adjust accordingly. The above measurements are for making enough servings for 4 people. The amount of breadcrumbs and parmesan is for dredging the fish in so if you require more/less just go ahead and add accordingly. It doesn’t need to be too precise – I just find that equal parts of the parmesan and bread crumbs offer the best flavor-to-crisp ratio.

You’ll want to prepare 2 shallow dishes and a plate to rest the fish on once they’ve been prepared. In one shallow dish break and whisk the two eggs, in the other shallow dish prepare the equal parts parmesan and bread crumbs and mix so they are blended.

The filets should be cut into equal pieces and seasoned with a pinch of salt and pepper on both sides.

Now one by one, dunk the filets in the egg making sure to completely coat the fish (this will be what binds the parmesan and bread crumbs to the fish) and then make sure to let the excess drip off before dunking (or dredging) into the parmesan breadcrumb mixture. Again be sure to coat entire filet and let any excess fall off.
(This is really fun to do!)

Start to heat some olive oil in a non-stick skillet (med-high heat). You’ll know the pan is ready for the filets when it sizzles when you sprinkle a few drops of water in it. Add the filets (if there is a lot of “spitting” from the olive oil or the sizzle seems to be too fierce just turn down the heat to med).

You’ll know that the fish is ready to flip over when it turns a lovely golden color. The second side always takes less time to cook than the first so keep an eye on it. Depending on the thickness of the fish the filets may need some time in a 350 degree oven to finish cooking – about 5-8 minutes and be sure to cover with foil so that the oven doesn’t dry-out the fish. (You’ll know the filets are cooked through when a fork will slide easily through or if it flakes easily.) Or if the filets are relatively thin and cooked through after the second side turns golden then simply turn off the heat and place aluminum foil to cover the fish until you’re ready to serve.

I serve this fish with a lemon wedge and a verdant heap of mixed greens dressed with a simple lemon vinaigrette.

Here is my simple recipe for lemon vinaigrette:

1 1/4 Tablespoon lemon juice (freshly squeezed, of course)
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
6 turns of a pepper mill for freshly cracked pepper
1 teaspoon honey

This will satisfy a large bowl of greens…