"Recipes from the Chef's Kitchen"

Show 707


Willard Intercontinental
Washington D.C.
1401 Pennsylvania Avenue, N.W.
Washington, DC 20004-1010
202-942-7000


Christophe Marque - Chef du Cuisine


"Marmitake de Thon"
Basque Style Fish and Shellfish Stew

On the stove (left)
Plated with French Bread (right)

Ingredients:
(serves 4)
1)   1 ½ lbs. fresh East Coast Yellow Fin Tuna - cleaned
2)   12 each Littleneck Clams - east coast
3)   12 each Mussels - east coast
4)   4 each jumbo Shrimp - east coast
5)   2 lbs. fresh Fish Bones (head of Tuna is perfect, other fish bones will work)
6)   1 ½ pounds small Potatoes (Fingerling is the best but you can use Red Bliss
         or Baby Yukon Gold
7)   3 each white Onion
8)   3 vine ripe Tomato
9)   3 each Thai Red Chili - fresh
10) 1 bottle Chablis (all but 1 glass for the recipe, the chef can drink 1 glass while
         making the dish)
11) 2 tbs. fresh Parsley - finely chopped
12) 1 each bouquet Garni (fresh Thyme, fresh Bay Leaves, Peppercorn, wrapped
         in leaves of Leek, and tied with butcher string)
13) Olive Oil
14) Sea Salt
15) Espelette Pepper (red ground Pepper that comes from the Basque region of France)

Preparation:
1)   Begin by slicing 2 of the onions and sauté the onions in olive oil.  When the
       onions are soft, you add the tomatoes that have been cut into ¼’s, cover
       and cook 15 minutes on low heat.
2)   In a second stock pot add the white wine, bouquet garni, fish bones and the
       other sliced onion and cover the bones with water.  Season with salt and
       pepper and bring to boil.  When the broth starts to boil, turn down the heat
       and remove the impurities that have floated to the top of the broth.  Then
       cook on low heat for 20 minutes.  After the tomatoes and onions are cooked,
       they need to be puréed, and then the fish broth needs to be strained and the
       bouquet garni removed.
3)   Once you have the tomato onion mixture puréed and the fish stock strained,
       mix both together and add your small potatoes that have been sliced thin and
       the skin removed.  Then cook slow for 25 minutes or until reduced by half,
       then add your fresh tuna that has been diced into large cubes.  Clean the
       littleneck clams and then add the cleaned mussels and your cleaned shrimp.
       Cook for 5 minutes and add chopped parsley and adjust the salt and pepper
       if needed.
4)   Serve hot as an entrée for 4 people, a nice crusty piece of bread rubbed with a
       garlic clove and brushed with olive oil is a great accompaniment, along with a
       chilled glass of Chablis.


"Cabillaud Roti”
Roasted Chatham Cod Loin

Ingredients:
(serves 4)
1)   4 each: 6 ounce Cod Loin from Chatham Massachusetts with the skin on
2)   4 each: Shallots
3)   8 each: Vine Ripe Tomato
4)   ½ bunch fresh Chives
5)   ½ bunch fresh Basil
6)   1 bunch each fresh Curly Endive (Frisee)
7)   2 tbs. toasted Pine Nuts
8)   3 1/2 oz. aged Sherry Vinegar
9)   13 ½ oz. Olive Oil
10) Espillate Pepper
11) Sea Salt

Preparation:
1)   Begin by dropping the tomatoes into heavily salted boiling water for 30
       seconds, then remove the tomatoes and put into ice water.  Once the
       tomatoes are cold, remove the skin, cut the tomatoes into ¼’s and remove
       the seeds.  Then dice the tomatoes into small pieces.
2)   Finely chop the shallots and mix with the tomatoes, pine nuts, chopped basil,
       chopped chives, olive oil and vinegar and season with salt and pepper.
3)   Season the Cod with salt, pepper and olive oil and sear in a hot pan with the
       skin side down.   Once the skin is crisp, turn the cod over and finish cooking
       until just cooked thru.  Then remove from pan and serve with the fresh tomato
       sauce.
4)   Garnish the plate with frisee lettuce, basil leaves.
5)   Fresh basil pesto is a great addition to this dish on a warm summer day.



In the Studio Kitchen with Christophe
Marque (left) and Lindsey Gustin (right)



Good Eating!!!