Fricasse de Chatrou (Francis in St.Barths)
Serves 4
1,2 kg Oktopus
4 Onions, chopped
4 Leek, sliced
4 Tomatoes, chopped
Garlic, chopped
Piment, sliced in vinegar
Parsley, chopped
1 ltr. Fishfond
Butter
Pepper
Salt
Cut the Octopus in 3 cm pieces.
Fry onions in Bu ...
Fish-Fanstasies (Roby in Castries, St. Lucia)
Serves 4
500 gr. div. Fishfilet and 250 gr Shrimps
2 Christofine
2 Dasheen
Butter
Olive oil
200 gr Cheddar cut into stripes
Flour
Pepper
Salt
Ginger diced
Garlic diced
Turn the filets and the shrimps in a mixture of flour an ...
La Bourride ( Katie Bromilow, Cooking-school near Grasse)
Serves: 6
Ingredients:
2 kg firm white fish, e.g. monkfish, bass, John Dory
250g mussels or clams
2 large onions, sliced
3 cloves garlic, peeled and chopped
1 leek, finely sliced
2-3 medium potatoes, washed and sliced 1 cm thick
A strip of or ...