Distinctive Dinners: Soup, this can't be Soup!
Bouillabaisse | Quick Garlic Bread | Frangipane Tart
Bouillabaisse
Recipe Summary
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Fish Entrée |
| Meal: | Soup, this can't be Soup! (Distinctive Dinners) |
| 2 | Tb | oil, olive |
| 1 | cup | carrots, diced |
| 3 | medium | leeks |
| 8 | cloves | garlic, chopped |
| 1 | 16 oz can | tomatoes, crushed |
| 1 | tsp | thyme, dried |
| 1 | tsp | oregano, dried |
| 1 | Tb | lemon zest, finely chopped |
| 3 | medium | bay leaves, whole dried |
| 2 | 10 oz bottle | clam juice |
| 1 | cup | wine, dry white |
| 1.5 | lb | shrimp, deveined, shelled |
| 1.5 | lb | scallops, sea |
| 1.5 | lb | monk fish |
| 12 | medium | clams |
| 2 | Tb | butter, salted |
| 2 | Tb | flour |
| 1 | pinch | salt and pepper to taste |
| |
Heat olive oil in a large pot. Chop carrots into a small dice, slice leeks, white part only, into ¾ “ pieces and sauté until light brown. Add garlic and sauté for 1 minute. Add tomatoes, thyme, oregano, bay leaves and lemon zest. Simmer for 5 minutes; add clam juice and white wine. Simmer for another 5 minutes. Add monk fish, then scallops, shrimp and clams. Simmer for 5 minutes. Add butter to a small sauce pan, melt, stir in the flour and stir until light brown (roux). Remove a couple of ladles of broth from the pot; stir into the roux. Add roux to pot and stir gently. Add salt and pepper to taste and serve.
Quick Garlic Bread
Recipe Summary
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Breads |
| Meal: | Soup, this can't be Soup! (Distinctive Dinners) |
| 1 | whole | bread, French |
| 2 | Tb | oil, olive |
| 1 | cloves | garlic, whole head |
| |
Split bread lengthwise. Brush olive oil on each half. Place on grill or under the broiler, toast until lightly browned. Rub garlic on bread halves.
Frangipane Tart
Recipe Summary
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Dessert |
| Meal: | Soup, this can't be Soup! (Distinctive Dinners) |
| 1 | recipe | Tart Dough |
| 8 | Tb | butter, unsalted |
| 0.5 | cup | sugar, granulated |
| 1 | large | egg |
| 1 | cup | almonds, blanched,finely ground |
| 3 | Tb | brandy |
| 1 | Tb | flour |
| 0.5 | recipe | poached pears |
| |
Pie dough and poached pear recipes can be found in the Misc category under Recipes. Cream butter, egg and sugar in a bowl. Add ground almonds, brandy and flour and mix until smooth. Spread mixture evenly over unbaked tart shell in a 10 inch tart pan. Refrigerate while you prepare the pears.
Cut poached pears in half lengthwise, remove core and stem. Slice into 1/8th inch slices crosswise. Arrange slices on frangipane evenly. Bake for 30 minutes at 400 degrees or until tart is lightly browned.
Brush reduced poaching liquid onto pears. Serve at room temperature.
