6 (2-ounce) salmon fillets |
6 (2-ounce) halibut fillets |
12 scallops |
1/4 cup olive oil |
1/2 sweet onion, diced |
1 fennel, diced |
1/2 tablespoon minced garlic |
12 shrimp or prawns, (21/25 per pound), peeled and deveined |
12 mussels |
12 manila clams (little neck may be substituted) |
12 oysters, pacific yearling, petite (your favorite may be substituted) |
6 cups lemon verbena broth, recipe follows |
9 fingerling potatoes, boiled and halved |
6 red teardrop tomatoes, halved |
6 yellow teardrop tomatoes, halved |
2 red beets, blanched, peeled, cut in eighths |
2 golden beets, blanched, peeled, cut in eighths |
12 baby carrots, peeled and blanched |
3 tablespoons bouillabaisse butter, recipe follows |
12 red rock crab legs, cooked (dungeness may be substituted) |
6 sprigs lemon verbena, for garnish |
1 tablespoon herb mix, recipe follows |
1 tablespoon olive oil |
1 diced sweet onion |
1 diced fennel top |
3 garlic cloves, crushed |
2 quarts fish fumet (stock) |
2 bunches whole verbena |
2 pounds softened whole butter |
2 tablespoons minced garlic |
2 oranges, zested and juiced |
1 tablespoon ground star anise |
1 tablespoon saffron threads |
1 tablespoon toasted and ground fennel seed |
1 1/2 tablespoon chimayo chili powder |
2 tablespoons herb mix, recipe follows |
kosher salt |
1 tablespoon chopped fennel fronds |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh tarragon |
1 tablespoon chopped fresh chives |
