La Brochette des Corsaires

A specialty of La Reserve de Beaulieu near Nice, France

4 servings
  • 12 medium shrimp, peeled, shells reserved
  • 12 scallops
  • 1/2 cup light oil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon marjoram
  • Freshly ground salt, to taste
  • Freshly ground pepper, to taste
  • 1 pound halibut, washed, boned, bones reserved, flesh cut in large cubes
  • For Rice:
  • Clarified butter
  • 1 medium onion, finely diced
  • 1 medium red pepper, finely diced, top and bottom trimmed, trimmings reserved
  • 1 medium green pepper, finely diced, top and bottom trimmed, trimmings reserved
  • 1 1/4 cups long grain rice
  • 1 1/2 cups fish stock
  • 1 eggplant, cut in 1/2 lengthwise, seeds removed and reserved
  • 2 zucchini, finely diced
  • 2 tomatoes, finely diced
  • 1/4 cup peas
  • 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.

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