Fruits De Mer Recipes

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FRUTTI DI MARE



Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

GRATIN AUX FRUITS DE MER (JULIA CHILD)



Gratin Aux Fruits De Mer (Julia Child) image

This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!

Provided by Jostlori

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 cup onion, finely minced
3 tablespoons butter
3 tablespoons flour
1 cup boiling milk
1/4 cup dry white wine or 1/4 cup dry white vermouth
juice, from salmon can if any
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon oregano
4 -6 tablespoons whipping cream
1 1/2 cups salmon, cooked or 1 1/2 cups salmon, canned
1/4 cup grated swiss cheese
1 tablespoon butter
sauteed mushroom, sliced hard-boiled eggs

Steps:

  • Preheat oven to 425 degrees.
  • In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
  • Stir in the flour, and cook slowly for 2 minutes without coloring.
  • Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
  • Now bring this sauce to a boil over moderately high heat, stirring.
  • Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
  • Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
  • Sprinkle on the cheese and distribute the butter in pea-sized dots.
  • Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

FRUITS DE MER



Fruits de Mer image

Provided by Hal Rubenstein

Categories     dinner, project, main course

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 dozen periwinkles
2 spider crabs
2 stone crabs
2 blue crabs
Salt
1 dozen crayfish
1 dozen langoustines (spiny lobsters) or shelled and deveined jumbo shrimp
1 dozen cockles
1 dozen mussels
1/2 cup dry white wine
2 shallots, minced
2 small lobsters
1 dozen oysters, raw, on the half shell
1 dozen clams, raw, on the half shell
4 lemons, each cut into 6 to 8 wedges
1 cup homemade herb mayonnaise

Steps:

  • For the periwinkles and crabs: place the periwinkles in a small saucepan and all the crabs in another small saucepan. Cover both with cold water, add 1/4 teaspoon salt to each pan, cover and bring to a boil. Remove pans from the heat and set aside until shellfish is cool. Refrigerate until cold.
  • For the crayfish and langoustines: drop the crayfish and langoustines into separate small saucepans of boiling salted water, cover and simmer for1 minute. Remove the shellfish from the pans and place in a bowl until cool. Refrigerate until cold.
  • For the cockles and mussels: in each of two small saucepans, combine half the wine and half the shallots and heat to boiling. Add the cockles to one pan and the mussels to the other pan. Cover and steam about 2 minutes or until the cockles and mussels open. Remove the shellfish from the pans and place in separate bowls. Refrigerate until cold.
  • For the lobsters: heat a large saucepan of salted water to boiling, add the lobsters, cover and cook 8 minutes or until shells are bright red and tails curl around the bodies. Remove lobsters to a cutting board and split lengthwise. Refrigerate until cold.
  • To serve, arrange cooked seafood on platter with the oysters and clams and intersperse with the lemon wedges. Serve with your favorite herb mayonnaise.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 1 gram, TransFat 0 grams

PLATEAU FRUITS DE MER



Plateau Fruits de Mer image

Provided by Bobby Flay

Categories     main-dish

Yield Varies

Number Of Ingredients 21

Black Pepper Mignonette, recipe follows
Red Chile Cocktail Sauce, recipe follows
Creamy Mustard Sauce, recipe follows
Stone crab claws
Cooked large shrimp
Selection of raw oysters
Selection of raw clams
Cooked mussels
1 cup red wine vinegar
1 to 2 shallots, finely chopped
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
1 cup ketchup
1 tablespoon chipotle pepper puree
2 tablespoons fresh lime juice
1/4 cup prepared horseradish, drained
Salt and pepper
1 cup prepared good-quality mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Salt and pepper

Steps:

  • Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.
  • Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.
  • Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.
  • Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.

LINGUINE AI FRUTTI DI MARE



Linguine ai Frutti di Mare image

Wake up your taste buds with this lowfat recipe. It is sure to satisfy - and provide a spicy kick!

Provided by Lesley Porcelli

Categories     Fish     Garlic     Herb     Pasta     Shellfish     Tomato     Low Fat     Dinner     Healthy     Self     Christmas Eve     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
12 Manila or littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels
8 shrimp, shelled (tail intact) and deveined
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

PLATEAU DE FRUITS DE MER WITH TWO SAUCES



Plateau de Fruits de Mer with Two Sauces image

The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your work is done. For the serving tray, buy crushed ice or place a few cups of ice in a plastic bag, wrap in a dish towel, and crush using a rolling pin or a meat tenderizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 11

1/4 cup white-wine vinegar
1 tablespoon finely chopped shallot
2 tablespoons finely diced, peeled cucumber
Coarsely ground black pepper
1/3 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon finely grated orange zest
4 jumbo shrimp, steamed, peeled, and deveined
4 oysters, shucked and in shells
1 small lobster tail, steamed and cut in half
Lemon wedges, for garnish

Steps:

  • Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.
  • Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.

VOL AU VENT FRUITS DE MER



Vol au Vent Fruits de Mer image

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

2 pounds puff pastry
2 dozen mussels
1/2 cup dry white wine
1 snapper head
1 1/4 cups water
1 onion
Bouquet garni
1/4 cup clarified butter
1 shallot, finely chopped
4 sole fillets, quartered
12 scallops
Salt, white pepper
2 tablespoons butter
1/4 cup flour, sifted
1 1/4 cups button mushrooms
Nutmeg
Juice 1/4 lemon
6 jumbo shrimp, cooked and sliced into scallops
1 egg yolk
1/4 cup cream

Steps:

  • Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
  • Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.

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