Bourride

This Provençal fish soup dish is called Bourride, (pronounced Boo-reede).

Fish Stock
1. TBSP peppercorns
2. 1/4 tsp. fennel seeds
3. 1/4 tsp. coriander seeds
½ Tsp. sea salt
1 small piece of uncooked cod(3 inch by 3 inch)
1/2 cup dry white wine
3 cups water
1 shallot chopped
1 celery stalk (inner stalk w/leaves) chopped

Cut some cheese cloth and place the peppercorns and seeds in it, tie with string. Put everything is a sauce pan and bring to a boil then gently simmer for 30 minutes.

Aioli
2 large cloves garlic, peeled
2 egg yolks
½ TBSP Dijon mustard
½ tsp. salt
1 dash cayenne pepper
1/4 cup fish broth (see recipe above)
1/4 cup extra-virgin olive oil
1/4 cup canola oil

Put all in a blender and puree until a smooth froth. Leave in blender.

Soup
1 quart fish broth (see recipe above)
6 skinless sea bass fillets (from the three whole sea bass) cut in 1-inch pieces
Salt and freshly ground white pepper
Cayenne pepper to taste
3 small carrots, peeled and cut in ¼-inch pieces
8 oz. white button mushrooms, cleaned and quartered
1 small leek, light green and white parts, cut in ¼-inch pieces and rinsed well
8 oz. fingerling potatoes, cut in ¼-inch pieces
Juice of 1 lemon
1 cup white wine

Sauté carrots, leek, and potatoes in olive oil. Add wine. Add the other ingredient, fish stock and Aioli. Bring to a boil and simmer slowly for 30 minutes. Serve with garlic bread.

Nikujaga

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Just when you didn’t think there was any other way to make a meat and potato stew, look here at the Japanese Kikujaga.

Meat
1 lb. beef (marinade 1 hour in 4 Tbsp soy sauce and 1 Tbsp brown sugar)

Mirepoix
1 onion – chopped
3 carrots – chopped 1 inch by ¼ inch
3 cloves garlic minced
½ Lb Gemstone Potatoes cut like the carrots (or other potatoes cut like the carrots)

Vegetables
½ cup snow peas
5 chopped green onions (scallions)
1 cup mushrooms (shitake or oyster)
5 scallions chopped

Sauce
1 dash white wine
2 cups water (or stock)

Seasoning/Herbs/Oil
Salt and Pepper
Chu Chow Chili Oil
Cooking instructions:

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1. Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
2. Cut thin beef into 2″ width pieces.
3. In a large pot, heat oil at medium high temperature and cook beef until the color changes.
4. Add potatoes, onions, and carrot, potatoes.
5. Add water, cover, and cook it at low medium heat about 20 minutes or until potatoes get tender.
6. Season with sugar, soy sauce, white wine, scallions, mushrooms and salt. Cook 15 minutes longer.
7. Remove from heat and let it sit for 30 minutes. Then add snow peas.
8. Serve as is or reheat.
9. I like to add a dollop of Chu Chow Chili Oil on my dish

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Kedgeree (British/East Indian)

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Kedgeree is a British/East Indian version of Cajun Jambalaya, and Jambalaya is an American version of Spanish Paella. The most important item needed for this dish is a cast iron pot your God Mother gave you. Other than that, the deal is, when you cook rice in a stock, add meat and fish, spices and veggies you get a great meal. The Italians call theirs Risotto alla pescatora. It’s all pretty close to almost nearly the same ingredients, only the herbs and spices are regional.

The traditional British dish has smoked haddock. You can substitute any local while fish or even use Salmon. The main signature is the curry, turmeric, bay leaf and coriander (aka cilantro).

Meat
½ lb. or more Alaskan Cod

Mirepoix
1 onion – chopped

Vegetables
1 clove garlic – minced
½ cup peas
2 cups long grain rice or basmati (some use brown rice)
½ lemon juice
3 chopped green onions (scallions)

Sauce
1 dash white wine
4 cups chicken stock

Seasoning/Herbs/Oil
Salt and Pepper
3 TBSP butter
2 bay leaves (East Indians use a lot of bay leaf in their dishes)
1 Tbsp Curry powder
1 tsp Tumeric

Not in this dish but usually added:
Cilantro, Parsley, hard-boiled egg quartered

Serves 2, maybe 3

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In a large Dutch oven melt 2 Tbsps butter and sauté onions, garlic, bay leaf and peas. Add the curry, turmeric, salt and pepper and mix well.

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Add the rice and sauté two minutes. Add a dash of white wine. Add any water from the fish. Add the chicken stock. At this point you would also add the parsley and cilantro. Mix well, bring the rice to a boil and cook on simmer from about ten minutes.

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When the rice absorbs the fluids, add the remaining butter and slice the fish into cubes and place on top of the rice then add the lemon to the top of the fish.

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Check the rice to see if it needs more fluid. Watch the rice, when it has absorbed the fluid and is soft, gently fold the fish into the dish. Immediately serve while hot and add the egg as garnish.

Red Wine Sauce

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The object of this sauce is reduction. When the red wine and beef stock have reduced, then you will strain all the rosemary, peppercorns and shallots/onions. Return the sauce, and seasoning, thicken with corn starch and let cool. When you are ready to serve you can warm it a little. This sauce is ideal from preparing it in advance of plating.

2 TBSP Butter
3 Shallot, or ½ onion, chopped
1 sprig Fresh Rosemary
1 TBSP Peppercorns
1 ½ cup Cabernet Sauvignon or other dry red wine
1 ½ cup Beef Stock
2 TBSP Corn Starch
1 TBSP Worcestershire

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  1. In a small sauce pan sauté shallots in butter, medium heat
  2. Add Rosemary and peppercorns and red wine, bring to a boil, reduce heat and simmer 30 minutes
  3. Add beef stock, bring to a boil, reduce heat and simmer for 45 minutes
  4. Remove from heat, strain, clean sauce pan, and place wine sauce back in the small sauce pan.  It should yield 1 1/2 cups of reduction.
  5. Heat sauce just a little; add salt and pepper, Worcestershire, add corn starch and whisk, set aside when you are ready to use.
  6. When you have ready to serve, lightly heat sauce, spoon over meat

Steamed Salmon and Mushrooms

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Meat
½ lb. or more wild caught salmon

Mirepoix
1 onion – chopped

Vegetables
1 small bunch (2 cups) Napa cabbage – chopped
1 clove garlic – minced
1 bunch mushrooms (any kind) sliced

Sauce
½ cup dry white wine
1 cups chicken stock
1 TBSP corn starch – mix first in two TBSP of cold water then add to the pot

Seasoning and Herbs, Oil
Salt and Pepper
3 TBSP olive oil
3 or 4 lemon slices
3 or 4 fresh basil leaves
1 tsp. cappers w/juice

Serve over rice

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Sauté onions in olive oil. Add the cabbage and mushrooms. Cook for about five minutes. Add the corn starch and cook another five minutes. Add the wine and chicken stock. Place the salmon on top and add the rest of the ingredients. Cover and cook on a low flame for 40 minutes. Serve over rice.