Recipes: 03.08.18

Seasons by the Sea: Daylight Craving Time

Provencal Fish Soup

Here is my MacGyvered recipe, tweaked from the one I found in Lucy Burdette’s “Topped Chef.” 

Serves four.


Tomato Basil Sauce:

2 Tbsp. olive oil

1 shallot chopped

1 onion, chopped

8 cloves garlic, chopped

1 tsp. dried oregano

1 tsp. salt

1 bunch basil, washed and stemmed

(you should have about 11/2 cups leaves)

1 can whole tomatoes, chopped


Heat oil and sauté shallot, onion, and garlic until softened. Add oregano and salt. Add tomatoes and three-quarters of the basil leaves, chopped, and simmer for 30 minutes.


To make soup:

1 recipe tomato basil sauce

1 1/2 cups pasta sauce (such as Rao’s Arrabbiata)

2 zucchini, chopped

1/4 cup pitted and chopped kalamata olives

2 tsp. dried tarragon

2 tsp. Pernod or other licorice flavored liqueur

2/3 cup white wine

2/3 cup chicken stock

1 cup water (optional)

1 1/2 lbs. cod, cut into 2-inch chunks


Cook all ingredients (except cod) until zucchini is tender, about 10 to 15 minutes. When ready to serve, add cod, and keep checking to make sure it doesn’t overcook. Cook approximately 5 to 10 more minutes.

Serve in warm bowls with toasted baguette slices or crostini topped with shortcut rouille.


Shortcut Rouille

Makes half a cup.


1/2 cup mayonnaise (low fat, it’s that time of year)

1 clove garlic, minced

1/2 tsp. shreds of saffron

A few dashes of hot sauce or a pinch of cayenne pepper


Stir together and let sit for a while. This will allow the saffron to rehydrate and turn the rouille a pretty color.


Glazed Chicken Germaine’s

This is a fairly easy dish, but I don’t recommend making it for more than four to six people. The chicken will lose its crunch if you have to keep it warm while making more than one or two batches. I serve this with jasmine rice and shredded carrot salad (no more than shredded carrots with some rice vinegar, a pinch of salt, and sugar added, and a few drops of sesame oil). I also double the sauce ingredients because I like it.

Serves five.


3 egg whites, beaten

2 cups plus 2 Tbsp. vegetable oil

4 Tbsp. cornstarch

6 chicken breast halves, sliced into goujons

1 tsp. garlic minced

1 tsp. ginger, minced

5 Tbsp. soy sauce

3 Tbsp. duck sauce

3 Tbsp. rice vinegar

5 Tbsp. sugar

1 tsp. chili paste

1 Tbsp. toasted sesame seeds


Combine egg whites with two tablespoons oil and three tablespoons cornstarch. Beat until smooth. Pour over chicken strips and let sit a few minutes. 

In another bowl combine garlic, ginger, vinegar, soy sauce, duck sauce, sugar, and chili paste, and set aside.

Heat two cups oil in a wok or sturdy cast-iron skillet over high heat. Fry chicken in small batches until crisp, remove and drain on paper towel.

Dissolve remaining one tablespoon cornstarch in two tablespoons cold water. Pour all but one tablespoon of oil out of pan, and add sauce. Bring to boil. Add cornstarch and cook over low heat until thickened. Return chicken to pan and coat pieces. To serve, sprinkle with sesame seeds.