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Seafood

• Oysters
  • avoid raw in summer - softer, and bacteria from warm water (although rare)
  • Store them flat
  • Ice not needed, but chilled & covered w/damp cloth
  • Tabasco (or horseradish), Lemon, and wash down w/beer
  • Round part of oyster down
    • Start at hinge, and cut muscle
    • Cut out from under round part
  • Horseradish:
    • Peel and grate horseradish, w/1 tsp pepper, salt,1/2 tsp salt, 1 tbsp dijon mustard, sour cream, mix and sit for a few hours.
• Simplified Bouillabaisse:
  • Ingredients:
    • Herbs (parsley, thyme, coriander, taragon, etc)
    • Fish (Fish, Scallops, Shrimp, Squid, Octopus, Clams, Mussels)
    • Veg (Fingerling Potatoes, Celery, Roma Tomatoes, Onion, Garlic)
    • White Wine
    • Saffron
  • Todo:
    • First, make the fish broth
    • Peel Tomatoes, soak saffron in warm water
    • Cook up the Onion and Garlic in oil to soften
    • Add tomatoes, then later add celery and potatoes
    • Add wine, broth, and herbs, and cook 15 min
    • Add the bigger fish stuff (15 min)
    • Add shrimp, squid, mussels, scallops 5 min
    • Rouille:
      • 1 garlic clove
      • Olive oil
      • 1 egg yolk
      • 1 tsp harissa
      • 1 ts tomato paste
      • Salt and pepper
      • 1 tbsp fresh lemon juice (optional)
      • Food process the garlic and egg yok, then add the harissa and tom paste. Thicken with oil, then add salt, pepper, and lemon juice to taste.