I have your recipe, I bought the recipe book, sooo worth it
Penne Mariscos
Saffron, the most expensive spice in the world makes this pasta dish a real treasure. Indeed a royal taste sensation.
2 lbs. uncooked penne pasta
1/4 cup butter
1/4 cup chopped onion
2 bay leaves
2 cups of fish stock *
Pinch of Saffron
1 cup half and half
1 tbsp roux *
1/4 cup whipping cream
1/4 cup Pernod liqueur or anise-flavored liqueur
1 lb. scallops
1 lb. uncooked shrimp, peeled and deveined
6 oz. lobster meat
6 sprigs fennel leaves
Cook pasta according to package directions, Drain and keep warm.
In a medium saucepan melt 2 tbsp butter over medium-high heat: stir in onions and bay leaves. Cook until onion is tender. Stir in fish stock and saffron: simmer about 10 minutes or until saffron has colored and flavored sauce. Stir in half and half; simmer 5 minutes. Whisk in roux: cook, stirring constantly, until sauce is thickened. Stir in 2 tbsp whipping cream: simmer 2 minutes. Season to taste with salt and white pepper, stir in Pernod. Keep warm.
In large frying pan melt remaining butter over medium-high heat. Add scallops, cook until juices are sealed in. Stir in shrimp and lobster cook until shrimp turns pink.
Remove seafood, drain liquid. Pour liquid back into frying pan, cook until reduced by half. Stir in saffron sauce: simmer 3 to 5 minutes. Stir in seafood and pasta, cook until heated through. Just before serving stir in remaining whipping cream and additional Pernod to taste. Garnish with fennel sprigs.
* Fish stock recipe
Yields 4 cups
2 lb fish bones
3 qt water
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 tblsp black peppercorns
4 bay leaves
Rinse fish bones in hot water. Place all ingredients in 4 qt saucepan, bring to boil over hight heat. Skim surface. Reduce heat to medium, simmer for 20 minutes. Strain.
* Roux recipe
Yields about 3 cups
1 cup unsalted butter
1 cup chopped carrot
1 cup chopped celery
2 bay leaves
3 1/4 cups all purpose flour
In medium frying pan melt butter over medium heat, stir in carrot, celery and bay leaves. Cook 1 minute. Stir in flour until well mixed. Reduce heat to low, cook 10 to 12 minutes or until flour is cooked but not colored. Stir occasionally. Cool completely. Removed bay leaves. Store in air tight container.
Well there you go. Sounds like a lot of work, but I am sure if you did up the roux and the fish stock one weekend and froze it then did the rest on the next weekend I am sure it would not be as bad.
They had soooooo much fabulous food on the Cruise I had to have the cook book. If ever you go again, check them out, well worth it in my opinion. The desserts alone,,,,,ohhhhh boy!! lol
Enjoy!!
