112 pernod pistou Recipes

minced fresh basil, olive oil, salt, freshly ground black pepper, garlic cloves, minced, skinless halibut fillets (1 inch thick ), lemon wedges

fennel seeds, crushed, butter, room temperature, minced shallots, fennel bulb with fronds; bulb quartered, then cut lengthwise into 1/4-inch-thick slices; 2 tbsp fronds chopped, divided, salmon fillets, pernod or other anise-flavored liqueur

end of veal breast (about 8 bones), cut between bones into individual ribs, chopped fresh thyme, chopped fresh sage, olive oil, onion, halved, thinly sliced, garlic cloves, chopped, shallots, sliced, anchovy fillets, chopped, dry white wine, pernod or other anise-flavored liqueur, diced tomatoes in juice, low-salt chicken broth, chopped fresh tarragon, pearl onions, peeled, brine-cured green olives (such as picholine; about 6 oz), grated lemon peel

shrimp, shelled and deveined , shells reserved, unsalted butter, pernod, qt water, bay leaf (not california ), carrots, chopped, celery ribs, chopped, onion, chopped, grain rice, tomato paste, cayenne, salt, heavy cream, fresh lemon juice to taste, garnish: chopped fresh chives, accompaniment:anise seed flatbreads

fresh shrimp, very large, shelled & deveined, butter, green peppercorn, pernod, chopped fresh chives, cream

sea scallops, salt and pepper, flour, clarified butter, pernod, whipping cream, fresh chives, chopped

olive oil, leek, fresh spinach, tomato, diced, pernod, salt and pepper, to taste

garlic, peeled, fresh basil leaves, olive oil, grated parmesan cheese

garlic clove, chopped, kosher salt, basil leaves, divided, chopped flat-leaf parsley, extra-virgin olive oil, pepper

hard-shelled clams such as littleneck or manila, well scrubbed, fennel seeds, coarsely crushed, olive oil, scallions, finely chopped, minced garlic, tomatoes, seeded and chopped, dry white wine, water, pernod, dried hot red pepper flakes, dried linguine, unsalted butter, chopped fresh flat-leaf parsley

olive oil, red onion, thinly sliced, clam juice, anise liqueur (such as pernod or anisette), garlic cloves, minced, herbes de provence or dried salad herbs, salmon fillet with skin

champagne vinegar or white wine vinegar, dry white wine, pernod or pastis liqueur, minced shallots, minced red bell pepper, crushed ice, fresh oysters, top shells removed

olive oil, fennel bulb, trimmed, thinly sliced, slender asparagus, cut diagonally into 1-inch pieces, baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals, shallots, thinly sliced (about 1/2 cup), bottled clam juice, pernod or other anise-flavored liqueur, fresh basil sprigs, fresh dill sprigs, fresh tarragon sprigs, halibut fillets, fresh lemon juice, chilled butter

water, saffron threads, crumbled, low-fat mayonnaise, garlic cloves, minced, olive oil, celery root, peeled, finely chopped (about 2 1/2 cups), leek (white and pale green parts only), thinly sliced, carrots, peeled, finely chopped, celery stalks, finely chopped, chopped fresh parsley, garlic cloves, minced, mussels , scrubbed, debearded, dry white wine, pernod or other anise-flavored liqueur

sea bass (filleted ), fennel bulbs, extra virgin olive oil, pernod, garlic clove, star anise, pitted black olives, dill, salt, pepper

sea scallops, pernod, stalks fresh rosemary, olive oil, light sour cream, salt and pepper

shrimp, pernod, whole fennel, tomatoes, garlic clove, leaves basil, olive oil, salt and pepper

diced red bell pepper, dry white vermouth, sliced leeks (white and light green parts ), mussels, cleaned and debearded, whipping cream, pernod, chopped parsley