Parkers’ Bouillabaisse
Featured on WBBM demonstrated by Executive Chef, Patrick
McLaughlin of Parkers’ Restaurant and Bar in Downers Grove, Illinois.
Ingredients: (Yield 2 gallons or 20 servings)
2 oz.
1 Tbsp
1 tsp
1 qt
1 qt
1 qt
Zest
Extra Virgin Olive Oil
Chopped Garlic
Red Pepper Chili Flakes
Sliced White Onion
Sliced Celery
Sliced Fennel
1 Orange
½ Cup
4 qts
½ qt
1g
1 Tbsp
¼ Cup
1 Pinch
Brandy
Clam Juice
White Wine
Marinara
Kosher Salt
Sugar
Saffron
¼ Cup Extra Virgin Olive Oil
1#
Mussels (scrubbed/closed)
1#
Clams
½#
Shrimp (peeled/deveined)
4#
Fresh Fish (non-oily)
1#
Crab Legs
Bread for Crostini
Directions:
Heat olive oil and add fennel, onion and celery. Cook for 3 minutes. Add garlic, red pepper
and orange zest and brandy (be careful). Simmer for 3 minutes then add clam juice,
marinara, Kosher salt, saffron, sugar and white wine and simmer for 10 minutes. Let cool.
Ready for the next day.
The day of serving – In a large pot, heat olive oil and when hot, add fish and slighly brown. Add
broth bring to boil. Add mussels, clams, shrimp and crab. Let simmer. When clams and
mussels are open – taste, season with salt and pepper and serve with bread.
Foley’s Smoked Salmon Foccacia “Dagwood”
When you talk about fresh fish –one has to talk about Foley’s Fish from
Boston. Enjoy their recipe (demonstrated by Executive Chef, Patrick
McLaughlin of Parkers’ Restaurant and Bar in Downers Grove, Illinois.
Ingredients:
Horseradish Sauce (Yield 2 Cups)
1 ½ Cups Sour Cream
3 Tbsp
Grated Horseradish
1 Tbsp
Dijon Mustard (Grey Poupon)
1 Dash
Worcestershire Sauce
1 Tbsp
Corase Ground Black Pepper
1#
1 Loaf
½ Cup
1 Head
2 Large
1 Cup
2 Tbsp
Smoked Salmon (Sliced)
Focaccia
Horseradish Sauce
Bibb Lettuce
Tomatoes (Sliced Thin)
Shaved Onions
Capers
Directions:
Thoroughly blend all the ingredients in the first column together.
Slice foccacia lengthwise. Open and paint horseradish on both sides. Layer smoked salmon,
bibb lettuce, tomato and red onion. Sprinkle capers. Place top side of the foccacia on top.
Slice, Eat and Enjoy!