La Brochette Des Corsaires

Recipe Ingredients

12 tablespoons	180ml	Shrimp - peeled, with (medium)
		Shells reserved
12		Scallops
1/2 cup	118ml	Light oil
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Rosemary
1/4 teaspoon	1.3ml	Marjoram
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Halibut - washed, boned,
		Bones reserved, flesh cut large cubes
		Rice
		Clarified butter - as needed
1		Onion - finely diced (medium)
1		Red pepper - finely diced, top (medium)
		And bottom trimmed, trimmings reserved
1		Green pepper - finely diced, top (medium)
		And bottom trimmed, trimmings reserved
1 1/4 cups	200g / 7.1oz	Long-grain rice
1 1/2 cups	355ml	Fish stock
1		Eggplant - halved lengthwise,
		Seeds removed and reserved
2		Zucchini - finely diced
2		Tomatoes - finely diced
1/4 cup	59ml	Peas

Recipe Instructions

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. 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 the 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.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0214) - from the - TV FOOD NETWORK

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