April - June 2019 Newsletter

Recipe of the Month: Classic Bouillabaisse “Boca Grove” Style Served with Roulille and French Bread (Serves 6)

For the Bouillabaisse 8 cups

Clam Juice Tomato Juice Leeks, Julienne Fennel, Julienne

8 cups 2 cups 2 cups

2 oz 4 oz

Saffron

Basil, Chiffonade

Method: In large sauce pot bring clam and tomato juice to simmer. Add leeks, fennel and saffron. Bring to a boil and reduce to a simmer. Allow to reduce by 1/3 and add basil.

For the Seafood 18 each

Clam in Shell, Washed Mussel in Shell, Washed

18 each 18 each 12 each 12 oz

Shrimp, Shell Removed and Deveined

Sea Scallop

Fresh Fish (firm like seabass, halibut or swordfish) Lobster Tail Meat (3 oz. each)

18 oz

Method: Bring broth to a boil, add clam and mussels. When shells begin to open and remaining items, reduce to a simmer, allow to cook for 6 minutes or until fish, lobster and scallops are firm to touch. Portion fish in bowls and ladle broth to cover.

For the Rouille 1 each

Large Red Pepper, Roasted with Seeds and Skin Removed

2 each ½ cup To taste 18 each

Egg Yolk Olive Oil

Salt and Pepper

French Bread, Sliced and Toasted

Method: Place red pepper in food processor/ blender and blend until smooth. Remove and drain liquid. Return to blender and add egg yolk. On low speed slowly add olive oil until thickened like a mayonnaise consistency. Season to taste and spread on French bread to dip in broth.

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