Recipe courtesy of Graham Kerr
La Brochette des Corsaires
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 42
- Saturated Fat
- 9
- Carbohydrates
- 71
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 43
- Cholesterol
- 125
- Sodium
- 1804
Ingredients
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
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.