La Brochette des Corsaires Recipe

Name: La Brochette des Corsaires
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium shrimp, peeled, shells reserved; 12 scallops; 1/2 cup light oil; 1/4 teaspoon thyme; 1/4 teaspoon rosemary; 1/4 teaspoon marjoram; Freshly ground salt, to taste; Freshly ground pepper, to taste; 1 pound halibut, washed, boned, bones reserved, flesh cut in large cubes; Clarified butter; 1 medium onion, finely diced; 1 medium red pepper, finely diced, top and bottom trimmed, trimmings reserved; 1 medium green pepper, finely diced, top and bottom trimmed, trimmings reserved; 1 1/4 cups long grain rice; 1 1/2 cups fish stock; 1 eggplant, cut in 1/2 lengthwise, seeds removed and reserved; 2 zucchini, finely diced; 2 tomatoes, finely diced; 1/4 cup peas

Servings: persons

12 medium shrimp, peeled, shells reserved
12 scallops
1/2 cup light oil
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 pound halibut, washed, boned, bones reserved, flesh cut in large cubes
Clarified butter
1 medium onion, finely diced
1 medium red pepper, finely diced, top and bottom trimmed, trimmings reserved
1 medium green pepper, finely diced, top and bottom trimmed, trimmings reserved
1 1/4 cups long grain rice
1 1/2 cups fish stock
1 eggplant, cut in 1/2 lengthwise, seeds removed and reserved
2 zucchini, finely diced
2 tomatoes, finely diced
1/4 cup peas

1
Heat 2 cups salted water.
2
Add pepper trimmings, eggplant trimmings, halibut bones and shrimp shells.
3
Boil for 15 minutes for a simple fish stock.
4
Poach shrimp and scallops in stock.
5
Once cooked, strain stock and reserve.
6
Preheat oven to 400 degrees F. Pour oil in small pan and add herbs.
7
Cook on low heat for 10 minutes.
8
Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer.
9
Set aside.
10
For Rice: Heat clarified butter in large casserole and add onion and peppers and spread over rice.
11
Stir all ingredients together, increase heat and fry for 1 minute.
12
Pour 1 1/2 cups fish stock into rice and add eggplant, zucchini, tomatoes and peas.
13
Place in oven for 20 minutes.
14
Preheat broiler.
15
Brush broiler rack with herb oil and place skewers on rack, brushing them with oil.
16
Broil skewers, about 3 minutes per side.
17
Serve skewers over rice.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 medium shrimp, peeled, shells reserved, 12 scallops, 1/2 cup light oil, 1/4 teaspoon thyme, and more.

Yes, La Brochette des Corsaires falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Brochette des Corsaires

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