Guillaume Couture’s Sicilian-Style Walleye and Clams
Guillaume Couture’s Sicilian-Style Walleye and Clams
Ingredients
- 4 red bell peppers, halved
- 3/4 cup (180 ml) olive oil
- 1/2 lb (225 g) jumbo walleye fillet without skin or other white fish, cut into 2 pieces
- 1/4 cup (55 g) butter
- 3 tbsp (45 ml) olive oil
- 1 small zucchini, diced
- 1 small fennel bulb, diced
- 1 cup (140 g) cherry tomatoes
- 2 tbsp capers
- 2 tbsp dried black olives, pitted and salt removed
- 1/3 cup (10 g) flat-leaf parsley leaves
- 1 garlic clove, chopped
- 1 pinch red pepper flakes
- 1 1/2 lb (675 g) small pasta clams, cleaned
- 3/4 cup (180 ml) white wine
- 1 cup (250 ml) red pepper coulis
- 10 flat-leaf parsley leaves
- 6 slices store-bought focaccia
Instructions
- With the rack in the middle position, preheat the oven to broil. Line a baking sheet with foil.
- Arrange the bell pepper halves on the baking sheet skin-side up. Broil for 12 to 15 minutes or until nicely charred. Remove from the oven and transfer to an airtight container. Let cool for 5 to 10 minutes. Remove and compost the skin, white membranes and seeds. Cut the peppers into large pieces.
- In a pot over medium heat, cook the pepper pieces in 2 tbsp (30 ml) of the oil until starting to stick slightly to the bottom of the pot, about 10 minutes.
- In a blender, purée the peppers until smooth. Gradually drizzle in the remaining oil and pulse a few times until the coulis comes together. Season with salt. Set aside. The red pepper coulis will keep for 5 days in an airtight container in the refrigerator.
Guillaume Couture’s Sicilian-Style Walleye and Clams