Ingredients Jump to Instructions ↓

  1. 1/2 Protean Ratatouille - seeNote

  2. 1/2 teaspoon 2 1/2ml Dried fennel seeds

  3. 1 cup 237ml Tomato juice or fish stock

  4. 1 1/2 lbs 681g / 24oz Seafood like peeled, deveined shrimp, Scallops or monkfish - cut 1" cubes Chopped Italian parsley leaves - large handfull Salt - to taste Freshly-ground black pepper - to taste Crusty French bread - warm

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Protean Ratatouille" recipe which is included in this collection. To form a soupier poaching liquid, gently reheat the Protean Ratatouille with fennel seeds, and tomato juice or fish stock. Bring mixture to a simmer and gently poach seafood until done. Adjust seasoning and add fresh parsley. Spoon into deep dishes and serve with warm crusty French bread with which to sop up the juices. This recipe yields 4 servings.


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