Fish Provencale Food

COD PROVENCAL

Steps:

• Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.
• Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.
• Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.
• Bake in preheated oven for 10 minutes or until cooked through.

COD PROVENçAL

Steps:

• Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
• Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
• Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
• Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
• Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
• Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.

EMERIL'S FISH PROVENCAL

Steps:

• Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
• Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
• Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

PROVENCAL FISH SOUP WITH SAFFRON ROUILLE

Steps:

• Wash leeks .
• Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
• While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
• Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
• Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
• Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

WHITE FISH PROVENCAL

Steps:

• Preheat oven to 375 degrees.
• Place fish fillets in a oven safe baking dish.
• Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
• Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
• Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
• Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
• Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
• Bake with a foil tent for 15 minutes or until fish is white and flakey.

FISH SOUP PROVENCALE

Steps:

• Remove any skin and cut the fish into one inch cubes.
• Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
• Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
• Simmer for ten minutes.
• Add the fish and the mussels, stir gently and simmer for 5 minutes.
• Remove thyme sprig and bay leaf and taste for seasoning.
• If any mussels are unopened, cook for a bit longer.
• Sprinkle with basil (or parsley) and serve.

FISH PROVENCALE

Steps:

• Thaw fish, if frozen.
• Sprinkle each fillet with salt& pepper.
• Roll up fillets& secure with tooth pick.
• Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
• Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
• Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
• Remove fish to a platter, cover& keep warm.
• Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
• Combine water& corn starch& add to skillet.
• Cook, stirring constantly,'til mixture is thickened& bubbly.
• Spoon sauce over fish.

BAKED FISH PROVENCAL

Steps:

• Preheat oven to 450'F.
• Arrange fillets in 8x8x2" square baking dish.
• Saute onion, red bell pepper and garlic in oil in medium-size skillet over medium heat for 3-5 minutes or until softened.
• Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using, and pepper.
• Simmer,stirring occasionally, 8 minutes.
• Spoon sauce over fish.
• Bake in preheated 450'F.
• oven for 10-15 minutes or until cooked through.

PROVENCAL SHELLFISH STEW

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
• Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.