LadiesCorner
Holiday Recipes
Bouillabaise
With Chef Doreen Prei Photos from Chef Doreen, May, Art Gallery of Alberta
Confit chicken and farro risotto
Barbecue grilled chicken in a Japanese marinade
Arctic char
Lettuce Wrap with Grilled Chicken
1 whole red snapper (use only bones, keep fish searing) 1 kg other fish bones (like cod, halibut), cut in big pieces 2 oranges, juiced 3 lemons, juiced 2 stalk of lemongrass, smashed 2 tomatoes, chopped 1 small red chili, cut in half ½ red bell pepper, cut in 3 pieces 1 shallot, roughly chopped 2 bulb fennel, roughly chopped (keep greens and use in stock) 1 large carrot, roughly chopped 2 cloves garlic, chopped pinch of saffron 300 ml Pernod or Sambucca 3 pieces star anise 10 coriander seeds 20 fennel seeds 150 ml olive oil Salt to taste Lemon juice to taste water Method In a big stock pot, sear all the vegetables in the olive oil over medium high heat. They should be nicely caramelized before you add the fish bones. Sautee the fish bones in the vegetables for about two minutes and add garlic and the spices. Sautee everything for another two minutes and deglaze with Pernod or Sambucca. Reduce the alcohol by half and add the saffron and cover with water. Simmer the stock for about 30-45 minutes over medium low heat. Puree everything (including the fish bones) with a hand blender and strain through a fine sieve and bring the pureed and strained stock to a boil. Season with salt and lemon juice and serve. As a lovely garnish for the soup you can add pan seared scallops, halibut, sole, red snapper, sea bass and cod. Salt the fish and the scallops on both sides gently with sea salt. Heat up a non stick frying pan on high heat and once hot, add olive oil. Sautee the fish and or scallops to your liking. Place in a bowl and pour the hot bouillabaisse over. Serve with a warm baguette and enjoy.
Roasted cauliflower, lakeside farmstead cheddar cream sauce, sumac
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LadiesCorner — Winter 2021
