Fish ProvenÇal Food

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.

PROVENçAL FISH STEW

Steps:

• Drain chickpeas. If you used dried, reserve cooking liquid; if they are canned, discard the liquid and rinse the chickpeas. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add bread crumbs, sprinkle with salt and pepper and cook, stirring frequently, until they're crisp and toasted, 3 to 5 minutes. Remove from pan.
• Add the remaining 2 tablespoons oil to the skillet; increase heat to medium-high. When oil is hot, add garlic, olives, capers and anchovies. Cook, stirring occasionally, until fragrant, a minute or two. Add tomato paste and cook, stirring occasionally, until it darkens slightly, 2 to 3 minutes.
• Start adding spinach a handful at a time; keep stirring until all the spinach fits in the pan and starts to release its water; sprinkle with a little more pepper, then add the stock, chickpeas and red chile flakes if you're using them. Adjust the heat so the mixture bubbles gently but steadily, then stir in the squid and the shrimp. Cook until the seafood is just cooked through, 2 to 3 minutes.
• Taste and adjust the seasoning. Divide among bowls, sprinkle with bread crumbs and serve.

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.

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.

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.

PROVENCAL FISH STEW

Steps:

• In a large skillet heat the oil over moderate heat. Add the onion and garlic and sauté for 5 minutes or until the onion is soft.
• Add the bell pepper and cook for 4 minutes or until crisp-tender.
• Add the tomatoes and their juice, the broth fennel seeds, salt, cayenne and olives. Bring to a boil. Reduce to a simmer; add the halibut and cod, cover and cook for 7 minutes or until the fish are cooked through. Stir in the basil and serve hot.

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.

PROVENçAL FISH STEW

Steps:

• Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes.
• Add the chopped tomatoes, tomato paste, sugar, Pernod, orange peel, thyme and a little salt and pepper and simmer down until thick.
• Now stir in the fish stock and bring up to the boil.
• Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.
• Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes.
• Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once.