Jacques Pépin’s Seafood Bread Recipe
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Category: |
Category: |
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Seafood |
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Ingredients: |
Ingredients: 1 large, oval country-bread loaf (about 1 pound)
2 tablespoons olive oil
Garlic-Herb butter
1 ˝ pounds mixture of scallops, shrimp, calamari, and cod, cleaned or shelled as necessary, and cut into 1 to 1 ˝-inch pieces
4 mushrooms, coarsely chopped
Salt and freshly ground black pepper to taste
2 cloves garlic, minced
Up to 1 cup dry vermouth or white wine
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Directions: |
Directions:Preheat the oven to 400°F.
Using a sharp knife, cut off the top of the bread loaf, and remove the top or lid of the bread. Set the lid aside, to eat or use in another recipe. Hollow out the loaf, taking care not to penetrate the sides or bottom, to create a neat edge from which to remove the interior crumb. Twist the soft insides to loosen them, then pull it out, so you have a large shell.
Process the inside of the loaf to make 2˝ to 3 cups of crumbs. Mix crumbs with the olive oil and set aside. If you have extra bread crumbs, reserve for another use.
Place the hollowed-out loaf on a large piece of nonstick aluminum foil.
Season seafood and mushrooms with salt, pepper, and minced garlic. Using a large spatula, coat the inside of the hollow loaf with about a third of the garlic-herb butter. Spoon ⅔ of the fish mixture into the hollowed-out loaf. Add a layer of the garlic-herb butter, then about half of the breadcrumbs, and then the remainder of the seafood mixture. Finally, spread the remaining butter on top, cover with the remaining breadcrumbs, and moisten the breadcrumbs with the vermouth or white wine. Cover loosely with aluminum foil.
Place the filled loaf on a cookie sheet, and bake for 30 minutes. Remove foil and continue cooking for another 30 minutes, or until crusty on top and cooked inside. Let the bread rest for 10 minutes after it comes out of the oven, then cut it into large chunks, and serve immediately. |
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Garlic-Herb Butter |
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Ingredients: |
Ingredients: 1 ˝ cup parsley
3 cloves garlic
˝ cup pecans (optional)
1˝ sticks unsalted butter, softened
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons dry white wine or dry vermouth
2 shallots, peeled and finely chopped
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Directions: |
Directions:Put the parsley, other herbs, and garlic in the food-processor bowl, and process until the mixture is chopped fine. Add the pecans, if using, softened butter, salt, pepper, and white wine, and process until blended. Stir in the shallots. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Use a combination of seafood that is freshest and to your liking. You need about 1˝ to 2 pounds total depending on loaf size. You also can use other sizes of bread, you will just need to adapt the cooking time. For example, individual rolls (about 3 ounces each) bake for around 25 minutes.
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