Discovering local food?

Sète's cooking   Sète's cooking is very tasty : you will appreciate its famous "Tielles" (octopus pie), its "macaronade" and its mussels cooked in tomatoe sauce. You can discover these specialities in our restaurants.

"Bourride de Baudroie" (Monkfish with Aïoli and vegetables)   Recipe : Jean Brunelin - "restaurant La Marine" Ingredients for 6 people: 1.5 kg Monkfish, 1 branch of celery 2 or 3 leaves of swiss chard, 1 leak, 2 carrots 500 ml of olive oil, 1 glass of white wine Possibly the monkfish's livers, A bit of cognac Cut the monkfish in large pieces (three per person). Set aside. Make the aïoli using the eggs, the oil and the chopped garlic. Dice the vegetables and gently brown them in a bit of oil. Add the fish and poor the wine and a glass of water on top and gently simmer until the fish is cooked through. While the fish is cooking, cut slice the bread in thin slices and toast them in the oven or in a toaster. Put them in the plates and add a drop of cognac on each slice, after having spread the butter fried monkish livers on the toasted bread. Put the monkfish pieces on the toast.Gently mix together the aïoli with the cooking juices without heating so as not to cause the sauce to separate. Spoon the sauce over the fish. Serve with steamed or boiled potatoes.	"Rouille de Seiche" Cuttlefish stew with aïoli and potatoes -Recipe by Jean Brunelin Ingredients for 6 people: 1.2kg cutttlefish 3 tomatoes, chopped 1 egg 1 tbsp tomato paste 2 onions A piece of orange peel A pinch of hot bird pepper A bouquet garni Clean and gut the cuttlefish. Keep the heads and cut the rest into slices. Put them in a sauce pan with some oil on high heat to sweat out the excess moisture while stirring. When the water has evaporated, and all that is left is the oil, add the garlic, the chopped onion, and the orange people and let simmer for a few minutes. Flame with the cognac. Add the tomatoes, the tomato paste, the white wine, the bouquet garni and the bird pepper. Season with salt and pepper. Cover and let simmer for an hour. Add water as needed if the sauce reduces too much. Make the aïoli. Mix the aïoli with the sauce being careful not to heat too much, so the sauce does not separate. Serve with steamed or boiled potatoes or white rice.
The "Bouillabaisse" Recipe by M. Carquet Ingredients for 4 people: 1Kg of small crab 1Kg of assorted small rock fish (poissons à soupe) 100 grams of tomato paste 1 large onion 10 cloves of garlic 2 tomatoes 1 glass of olive oil 1 glass of white wine 10 cl of pastis or 2 fennel bulbs 1 bouquet garni salt pepper saffron 2 kg of fish for bouillabaisse of about 200g each: scorpion fish, weever, red mullet, gurnard, john dory, 4 pieces of monkfish (100 grams), 4 scampi, 500 grams of mussels, 200 grams of clams. Prepare a concentrated fish soup. Put through a fine sieve. Add the larger fish to the soup, according to their size, in 5 minute intervals, and in this order: weevers, sculpin, gurnards, monkfish and John Dories. Next, add the mussels, clams, and scampi and leave to cook 15 minutes. Put the fish on a serving tray accompanied with croutons brushed with garlic and rouille sauce. Serve the hot soup separately.	Séte's stuffed mussels Recipe by Jean Brunelin  Prepare the stuffing by mixing together the sausage meat, the garlic, the parsley, the eggs, salt and pepper... Ingredients for 6 people: 30 large mussels 500 grams of sausage meat 2 eggs 3 garlic cloves put through a press 1 small bouquet garni 1/2 onion 1 glass of white wine 500 grams tomato paste Portion of Aïoli made with 2 eggs and 1/4 liter of oil. Prepare the stuffing: Mix together the sausage meat, the garlic, parsley, eggs, salt and pepper. Mix thoroughly. Prepare the sauce:Heat up some oil in a sauce pan, and the onion then the tomato paste and brown the mixture. Moisten with the white wine, stir, and add 1/4 of a liter of water, the bouquet garni and leave to cook 5 minutes. Open the mussels from the center of the shell being careful not to cut the membrane on both sides. Press in a small handful of the stuffing. Close the mussel and remove any excess stuffing. Put the mussels, one by one, at the bottom of the sauce pan. Add enough water to the sauce to cover the mussels. Place a weight on top of the mussels, such as an overturned plate, to prevent them from opening during cooking. Cook for 20 minutes on medium heat. When ready to serve, mix the aïoli into the tomato sauce. Serve over spaghetti.
The "Macaronade aux Brageoles" Recipe by Jean Brunelin Ingredients for 6 people: 600 grams of macaroni or other pasta 6 scallops of beef chuck (200 grams each) 300 grams of fresh sausage meat 500 grams of pork chops (chopped into peices) 1 small can of tomato paste 1/2 liter of red wine, 2 diced onions 10 garlic cloves, chopped very fine 1 bunch of parsley, 1 whole onion 6 tooth picks, 10 cloves 150 grams of Roma cheese 150 grams of Parmesan, Pinch of grey pepper A good "Macaronade" is cooked for a very long time. For making the "brageoles", one usely uses beef chucks, a piece of meet able to support long cooking. Put the chuck scallops on a work surface and stuff each of them with a bit of chopped bacon, a bit of chopped garlic, and some parsley in the middle of each scallop. Season with salt and pepper. Roll the scallop up and close with a toothpick. For the sauce, brown the brageoles on high heat, with the pork chops and the sausage. When the meat has browned, remove it carefully. Put the onions and the rest of the garlic in the pan. Stir and add the tomato paste. Let the paste cook for one minute and add the red wine. Stir again. Add the water and the whole onion studded with the cloves. Add the meat, except for the sausage and cook for 10 more minutes. When the meat is almost done, add the sausage and cook for ten more minutes. Cook the pasta in boiling, salted water until they are al dente. Mix the cheeses together with a pinch of grey pepper. This mixture is the key to a good marcaronade. Mix together the pasta with the sauce, and put the meat on top. Sprinkle with the mixture of gratted cheeses.	The "Tielle" (tomato and octopus pie) Recipe Jean Brunelin - restaurant "La marine"   Ingredients for 6 people: Filling: 1 kg of flour, 1 kg of octopus 250 grams of tomato paste Garlic , Parsley, 1 bay leaf Pinch of hot pepper 1 oignon, 1 glass of white wine Dough:Make a simple bread dough using water and the flour and yeast. Filling:Cook the octopus in a court bouillon. Meanwhile, brown the sliced onion in a frying pan, add the garlic, parsley and tomato paste. Brown the ingredients together and moisten the mixture with the white wine and a bit of water. Season the mixture with salt and pepper and let cook for five minutes. When the octopus is done, clean it under running water, and cut into small pieces. When the sauce has reduced a bit, add the octopus, the bay leaf, a pinch of hot pepper and let it cook for about 15 minutes until it thickens. The mixture should hold together well. Roll the dough into a rectangle large enough to cut out two 30cm circles. Put one circle into 28cm tart pan and add the filling. Put the other dough circle on top. Pinch the two sides together with a bit of water. Sète's "tielle" has a tipical edge to it: you will need to cut into the edge with a knive, about 2 to 3 cm deep, every 2 cm on both the top and the bottom circles of pastry. Then alternate the pieces of dough, one going toward the top, and the other going toward the bottom. Brush the top with oil and put into a 210 centigrade oven for 15 minutes. The tielle is done when it takes on a nice yellow/orange color.

The "Rock Fish Soup" and the "Rouille" By Azaïs Polito
Great taste gold'08, sold through the major delicatessen in London, received 2 gold 1 star awards 2008...

"The Rock Fish Soup" concentrated, the only fish soup awarded this year!
"The Rouille" which combines perfectly with the soup.

Azaïs Polito produces preserved fish fine specialities in an artisan and traditional way.
Sold through the major delicatessen in London, on Borough Market in Covent Garden. These products are particularly appreciated by their clients.

http://azais-polito.fr