Recipe courtesy of Graham Kerr

La Brochette des Corsaires

A specialty of La Reserve de Beaulieu near Nice, France
Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

For Rice:

Directions

  1. 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.
  2. Preheat oven to 400 degrees F. Pour oil in small pan and add herbs. Cook on low heat for 10 minutes.
  3. Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer. Set aside.
  4. 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.
  5. 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.
18m Easy 99%
CLASS
Jordan Andino

Scallop Risotto

14m Easy 98%
CLASS
Danielle Alex

Creole Shrimp

28m Easy 93%
CLASS
18m Intermediate 96%
CLASS