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