What's Cooking: Cafe Provence Seafood Stew - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Cafe Provence Seafood Stew

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Chef Robert Barral of Cafe Provence in Brandon visited the Morning Show.

He had seafood simmering on the burners with his Cafe Provence Seafood Stew.

March 20 Chef Barral will open his new restaurant, Cafe Provence on Blush Hill inside Waterbury's Best Western Plus.

Lobster Broth:


1 oz Brandy

2 oz White wine

2 Lobster carcasses

2 cups Mirepoix

2 tsp Tomato Paste

2 tsp Tarragon

4 cloves Garlic

Vegetable oil ½ cup


½ Unsalted Butter

½ bunch Parsley

½ cup Garlic

2 pinches Salt & Pepper

1 lemon Lemons (juice)

½ cup White wine


12 Shrimp

12 Scallops

3 oz Scrod (any fish)

20 Mussels

2 tsp Crushed Tomatoes

2 tsp White wine

1 cup Lobster broth

1 tsp Garlic Butter


1 cup Arborio rice

½ Red onions (diced)

2 cups Bottom mushrooms

½ cup Olive oil

1 ½ cup Vegetable stock

½ cup Heavy cream



Make the lobster Broth:

In a roasting pan, roast the lobster carcasses (cooked or not). Add the mirepoix of vegetables and roast together with the lobster bodies. Reduce half way down then add the tomato paste. Deglaze with brandy and white wine Mix well, and then add the water to cover the carcasses. Bring to a boil and add the garlic, the tarragon, salt and pepper, let simmer for 45 minutes. Taste the broth and strain. Chill or keep handy to use in the recipe.


Make the garlic butter:

Pure the parsley and the garlic in a food processor until smooth. Add the butter, lemon juice, white wine and let run until the butter is smooth. Add the seasoning.

Make the risotto:

Sweat onions in olive oil until translucent then deglaze with white wine bring to the boil and reduce ½ way down then add the Arborio rice. Mix well and add the vegetable stock. Mix well during reduction of the broth and keep adding until the rice will not be able to absorb any more. Finish with heavy cream and taste for seasoning. (Reserve till service time.)

Cook and serve the seafood stew:

In a pan, place all the seafood: shrimp, scallops, mussels, fish the broth, the white wine, the garlic butter the crushed tomatoes and salt & pepper. Cover and bring to the boil. Reduce heat and simmer gently until all seafood is cooked. In the mean time, place the risotto in the bowl and as soon as the seafood stew is cooked, place the mussels facing up in the risotto, the rest of the seafood placed around and finally pour the broth around the risotto on top of the seafood. Place some fresh herbs for decoration and a couple of garlic toast on top and serve very hot.



Mushroom Risotto:




Garlic Butter:

Café Provence Seafood Stew


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