Category: not set
Cuisine: not set
One 3-inch piece of baguette cut into 1/2-inch dice
3 tablespoons water
2 garlic cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil plus more for drizzling
2 leeks, white and light green parts only thinly sliced
1 onion, cut into 1/4-inch dice
1 fennel bulb—fronds reserved bulb cored and cut into 1/4-inch dice
4 garlic cloves 3 coarsely chopped
2 tomatoes, cut into 1/2-inch dice
Pinch of saffron threads
2 tablespoons pastis or Pernod
5 cups store-bought fish stock
One 2-pound live lobster
Eight 1/2-inch-thick baguette slices cut on the bias
3 Yukon Gold potatoes (1 1/2 pounds) peeled and cut into 1/2-inch dice
1/4 teaspoon cayenne pepper
2 dozen littleneck clams scrubbed
1 pound monkfish cut into sixteen 1 1/2-inch pieces
1 pound skinless red snapper fillets cut into sixteen 1 1/2-inch pieces
1 pound skinless halibut fillet cut into sixteen 1 1/2-inch pieces
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