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.
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.
- 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
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.