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Jacques Pépin's Seafood Bread Recipe

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This recipe for Jacques Pépin's Seafood Bread, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Yaras

Category:
Category:
 


Ingredients:  
Ingredients:  
1 large, oval country-bread loaf (about 1 pound)
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

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. Place the hollowed-out loaf on a large piece of nonstick aluminum foil and bring edges of the foil up around the loaf to hold any leakage during cooking.

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.
 

Garlic-Herb Butter


Ingredients:  
Ingredients:  
1 ˝ cup parsley
3 cloves garlic
˝ cup pecan (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

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.

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.

 

 

 

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