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I've had a 14 course chestnut dinner and found it fun because it was served as courses. Fish, I
Joined: Oct 13, 2010
Posted to Thread #25532 at 9:00 pm on Dec 29, 2013
think, would lend itself more to courses even, than chestnuts did, although platters of 7 different fish dishes could easily be served all at once.
I agree with your thoughts. You could find some squid and stuff them with feta, a fish pie served with a salad that has some fish in it (tuna, salmon, shrimp); that's 2 courses right there. One of my favourite pastas is smoked salmon, feta, dill, peas, capers. A coulibiac made with some fish, probably salmon. Jamaican fish tea, love the baccalau idea, fish soup could perhaps be thin enough that people would not get overloaded on it, simply stuff mushrooms with oysters as an appetizer with the baccalau,
Hey you don't have much time. Get yourself going!!!
My favourite fish soup:
Provencal Fish Soup with Saffron Rouille Gourmet | March 2008
Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.
Makes 8 (first course) servings Active Time: 1 1/4 hr Total Time: 1 3/4 hr
4 medium leeks, chopped
1 large fennel bulb chopped, reserving fronds
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
Accompaniment: saffron rouille
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.
I double the garlic in the rouille. The rouille is absolutely essential, as it is to a bouillabaisse.
I use less fish, perhaps 3/4, using fresh-frozen (by a special Newfie), North Atlantic cod.
If it cannot be eaten with the bread, make sure every mouthful has few dots of rouile in any case.
I use a blender instead of a food mill. It can be blended again to make it smoother.
Other messages in this thread:
- 25532. Feast of seven fishes - brainstorm needed. - EvaN - 8:38pm on 12/29/13 (32)
- I've had a 14 course chestnut dinner and found it fun because it was served as courses. Fish, I - Marg CDN2 - 9:00pm on 12/29/13
- I love this recipe, Marg. I just have two questions: - EvaN - 9:16am on 12/30/13
- Glad you pointed out that the recipe was not here. I needed to get it before it disappeared. [LINK] - Marg CDN2 - 6:50pm on 12/30/13
- Perfect! :-) [NT] - EvaN - 6:52pm on 12/30/13
- And no, I don't strain. I'm not a fan of throwing out lots of flavour because of its texture. - Marg CDN2 - 6:54pm on 12/30/13
- Lol, that's how I feel about removing pulp and seeds from tomatoes in most cases. [NT] - Curious1 - 7:17pm on 12/30/13
- I sometimes pass it through a food mill after blending. A strainer takes out too much of the fish - Joe - 7:19pm on 12/30/13
- I like the idea of 7 courses. They don't all have to be hot, or served seated.. Some ideas: - Joe - 10:11pm on 12/29/13
- This was a hit at my recent cookbook gathering. Tuna Tartare on Cucumber Rounds [LINK] [IMAGE] - Traca - 4:51am on 12/30/13
- I have a recipe for pickled salmon if you want that too. Nice appetizer. [NT] - Traca - 4:54am on 12/30/13
- One of my favorite recipes. You can make the sauce ahead. Wok-Fried Clams with Chinese Black Beans - Traca - 5:00am on 12/30/13
- That just looks delicious! I am making Sandi in Hawaii's Lazy Woman Sushi - Dawn_MO - 6:38pm on 12/30/13
- Great idea. These are so trendy right now. [NT] - Marg CDN2 - 6:56pm on 12/30/13
- And grilled salmon salad (or grilled shrimp salad) [NT] - cheezz - 12:39am on 12/30/13
- Another idea- Grilled Seafood Salad Nicoise very T&T and delicious - CathyZ from Kauai - 1:00am on 12/30/13
- And this from Evelyn in Athens- Greek Baked Fish. Very tasty and easy - CathyZ from Kauai - 1:02am on 12/30/13
- oh, I want this tonight! [NT] - AngAk1 - 7:02pm on 12/30/13
- And from Marcella Hazan- pasta with Scallops - CathyZ from Kauai - 1:04am on 12/30/13
- I'm making this tonight! Funny, I just popped online while I'm waiting for water to boil. :) [NT] - Traca - 4:21am on 12/30/13
- Many great ideas here :-) [NT] - EvaN - 10:27am on 12/30/13
- I'm making this Baccala (recipe inside) [LINK] - EvaN - 10:32am on 12/30/13
- Peppered Tuna Skewers with Wasabi Mayonnaise...big hit a few years ago. - Michael in Sarasota - 12:53pm on 12/30/13
- nice [NT] - AngAk1 - 7:03pm on 12/30/13
- I fixed Shrimp Vinaigrette wrapped in Snow Peas for a party I catered 2 weeks ago....REC inside - wigs - 3:42pm on 12/30/13
- Wow, please give a report on this, your friends are lucky people. [NT] - Curious1 - 5:21pm on 12/30/13
- Rec: Bouillabaisse...Thought this might be a good place to post this. It's a wonderful recipe. - Curious1 - 5:25pm on 12/30/13
- 5 fish right here. lovely recipe and pantry friendly [NT] - AngAk1 - 7:15pm on 12/30/13
- Or a salt-encased snapper. Are we still making them? It would be good for a crowd and needs no - Marg CDN2 - 6:58pm on 12/30/13
- this Wild Salmon Chowder with Fire Roasted Tomatoes is so very good. pretty too [NT] [LINK] - AngAk1 - 7:08pm on 12/30/13
- Thanks Ang! This looks wonderful. I might give it a try this weekend if there is any salmon - Barbara in VA - 2:21pm on 12/31/13
- No, don't have the cookbook, but I believe Heather has it. I just love this recipe [NT] - AngAk1 - 6:53pm on 12/31/13
- Re: this Wild Salmon Chowder with Fire Roasted Tomatoes is so very good. pretty too - carol whidbey Is - 3:58pm on 01/02/14