A specialty of La Reserve de Beaulieu near Nice, France
Recipe courtesy of Graham Kerr
Yield:
4 servings
Level:
Easy

Ingredients

For Rice:

Directions

Heat 2 cups salted water. Add pepper trimmings, eggplant trimmings, halibut bones and shrimp shells. Boil for 15 minutes for a simple fish stock. Poach shrimp and scallops in stock. Once cooked, strain stock and reserve.

Preheat oven to 400 degrees F. Pour oil in small pan and add herbs. Cook on low heat for 10 minutes.

Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer. Set aside.

For Rice: Heat clarified butter in large casserole and add onion and peppers and spread over rice. Stir all ingredients together, increase heat and fry for 1 minute. Pour 1 1/2 cups fish stock into rice and add eggplant, zucchini, tomatoes and peas. Place in oven for 20 minutes.

Preheat broiler. Brush broiler rack with herb oil and place skewers on rack, brushing them with oil. Broil skewers, about 3 minutes per side. Serve skewers over rice.

IDEAS YOU'LL LOVE

Meatballs a la Pizzaiola

Recipe courtesy of Giada De Laurentiis

Chicken a la King

Recipe courtesy of Food Network Kitchen

The Apple Lady's Apple Cake (Gateau aux Pommes de la Reine des Pommes)

Recipe courtesy of Patricia Wells

Scallop Mango Brochettes

Recipe courtesy of John Tesar

Lemon Swordfish Brochettes

Recipe courtesy of Sandra Lee

Pina Colada Scallop Brochettes

Recipe courtesy of Sandra Lee

Frattata Rustico Des Moines

Recipe courtesy of Alan Harding

Des Allemands Catfish Delight

Recipe courtesy of Roy McCrerey

Pave des Romaines

Recipe courtesy of Graham Kerr

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking