Chef Cathal Armstrong
Restaurant Eve
Vegetables
1 head of fennel medium diced
2 leeks medium diced
1 medium potato peeled and diced
1 large tomato rough chopped
3 cloves of garlic minced
2tsp of saffron
½ cup of olive oil
Fish
12 clams washed
12 mussels washed
3lbs assorted white fish (e.g. rockfish, cod, monkfish) cut in large chunks
3 cups of fish stock
Garnish
1 lemon for juice
1 bay leaf
Cook vegetables in olive oil until tender
Add fish stock and bay leaf
Add clams and cook until they open
Add mussels and the rest of the fish and cook until done approx. 6 minutes
Garnish with lemon juice
Rouille - serve on side
3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil
Pour water over bread crumbs in a bowl
Mash garlic to a paste with sea salt and cayenne
Add moistened bread crumbs and mash into garlic paste
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well
Croutons for side and dipping
Slice baguette brush with olive oil and toast in oven
I use ingredients from local, organic farmers and encourage my diners to do the same. Read More
