Chaudiere (French Fish Stew)
This dish is named after the French pot or vessel in which this stew is cooked. I talked regularly with my friend Sally Darr, who owned the French Restaurant La Tulipe in New York City. She loved hear...
Cooking with Carafoli: Go Fish!
MENU
CHAUDIÈRE (FRENCH FISH STEW)
POACHED SKATE WINGS FOR TWO
BRAISED MONKFISH WITH WILD MUSHROOMS
As a full-time Cape Cod resident, I have sustained my curiosity for local fresh fish and shellfish. Here are three recipes featuring some lesser-known fish from the waters around us, readily available seasonally in our fish markets. Years ago, I spent a year studying French cuisine with renowned French chef and author Madeleine Kamman at her school and restaurant in Newton. The preparations in these recipes allowed me to explore my interest again in French cuisine techniques.
The chaudière is a delicious stew prepared in the French style, ideal for any elegant occasion. Next, although skate are plentiful in the waters around the Cape, many people would never consider preparing them for a meal, but they would be missing out. Some fishermen even throw this tasty fish back into the water. Sometimes known as “the poor man’s lobster”, monkfish is sometimes overlooked. I have heard of people who avoid it because of its ugly appearance. The braised monkfish recipe included here combines sautéed mushrooms and a healthy portion of butter.
Recipes
Fish Stock
In French, concentrated fish stock is called “fumet,” and it adds more flavor to any seafood dish that calls for fish stock.
Poached Skate Wings for Two
This is a complete meal with small red or white boiled potatoes on a bed of wilted spinach and a mixed green salad.
Braised Monkfish with Wild Mushrooms
When I want fresh mushrooms for a favorite dish, I seek out Debra Barrett at Allen Organic Farms’ stand at one of the local farmers’ markets. She sells a beautiful variety. For this recipe, I used a m...