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


For Rice:


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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