Pastis, an aniseed-flavored liquor which turns cloudy when mixed with water, is a popular drink among the fishermen in Marseilles, home of the world-famous stew called bouillabaisse. Bouillabaisse Bites are humble reminders of that glorious dish. If Pastis is not available, substitute Pernod.
Makes 12-24 bites.
Apertifs, Card 36
Pastis on the Rocks
Fill Old Fashioned glass with ice cubes. Pour Pastis over ice and garnish with black olive.
Pastis Splash
2 jiggers Pastis
1 dash orange bitters
Stir Pastis and bitters well with ice. Strain into cocktail glass and add a splash of ice water to barely fill the glass.
Bouillabaisse Bites
Ingredients
- 12-24 medium shrimp shelled and deveined
- 12-24 medium sea scallops
- 2 cups tomato sauce
- 1 bay leaf
- 2 clove garlic minced
- 1 10- ounce can whole baby clams
- 1 teaspoon basil
- 1 pinch saffron
- 1 tablespoon Pastis
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
-
Skewer desired number of shrimp and scallops on 8-inch bamboo cocktail skewers, allowing 1 shrimp and 1 scallop per skewer; wrap tail of shrimp halfway around scallop as shown in photograph.
-
Mix together tomato sauce, bay leaf, garlic, clams, basil, saffron, Pastis, salt, and pepper. Place in saucepan, bring to gentle simmer and cook, slowly, 20 minutes.
-
Meanwhile, preheat oven to 350. Arrange skewered fish in bottom of shallow baking dish. Drizzle sauce over skewers. Bake uncovered 25 minutes.
-
Transfer skewered bites to heated serving platter. Spoon sauce over bites. Serve with warm garlic bread.
Leave a Reply