Seafood Bouillabaisse & Sweet Potato Gnocchi - | WBTV Charlotte

Seafood Bouillabaisse & Sweet Potato Gnocchi

Presented by Chef Timothy Groody, Fork! Restaurant

4 oz smoked trout

4 oz black bass or other white fish sliced thin in 4 pieces

2 oz crab meat

4 shrimp peel & save shells for stock

Shrimp Stock

Shrimp shells

½ cup white wine

1 fennel stalk

¼ cup sliced onion

Bring to a boil.  Set aside off heat strain in ½ hour.  Cool

Gnocchi

1 # sweet potatoes

¼ cup ricotta cheese dried on paper towel for 1 hour

¼ cup grated parmesan

1 egg yolk

1 T salt

1 tsp cracked black pepper

½ - 1 cup flour

Bake sweet potato in 350* oven until soft.  Remove and peel.  Puree in food processor.  Mix all other in ingredients except flour in a bowl.  Place a large pot of water on the stove to boil (like for pasta).  Mix in potato.  Add ½ cup flour thoroughly.  Add more flour to make soft dough.  Roll on table to in thin logs a small amount at a time.  Using flour to keep from sticking.  Cut in ½ inch pieces and place in boiling water until they float.  Strain into ice bath.  When cool drain on a towel & toss with oil to keep from sticking. 

Assemble

½ cup chopped heirloom tomato

1 tsp chopped garlic

1 tsp chopped shallot

3 T evoo

½ cup shaved fennel

Place 5 gnocchi per person in a pan with the garlic, shallots, tomato, bass & shrimp.  Season bass & shrimp with salt and pepper.  Add 6 oz stock.  Bring to a boil.  Turn bass & shrimp.  Add oil and trout.  Bring to another boil and cook till bass and shrimp are done but not over cooked.  1 minute.  Divide on plates.  Sprinkle with crab.  Garnish with fennel tossed with a sprinkle of lemon juice, olive oli, salt & pepper.  Serve & Enjoy!!!!!

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