| 抽刀断水 |
03-13-2011 20:37 |
原菜谱，来自foodnetwork
Ingredients
nocoupons
* 3 tablespoons good olive oil
* 1 1/2 cups chopped yellow onions (2 small)
* 2 cups large-diced small white potatoes
* 2 cups chopped fennel (1 large bulb)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 2 cups good white wine
* 1 (28-ounce) can plum tomatoes, chopped
* 1 quart Seafood Stock, recipe follows, or store-bought fish stock
* 1 tablespoon chopped garlic (3 cloves)
* 1 teaspoon saffron threads
* 1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
* 1 pound each halibut and bass fillets, cut in large chunks
* 24 mussels, cleaned
* 3 tablespoons Pernod
* 1 teaspoon grated orange zest
* Toasted baguette slices, buttered and rubbed with garlic
Directions
Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette
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