For a French-inspired pescatarian menu with a twist, we can create dishes based on classic —but with a special emphasis on seafood.
Bouillabaisse with a Modern Twist
Bouillabaisse is a traditional French fish stew from Provence, and we can modernize it while still adhering to pescatarian principles.
Ingredients:
- White fish (like Sea bass or Cod)
- Mussels, clams, prawns, and scallops
- Olive oil
- Leeks, fennel, and garlic
- Tomatoes
- Saffron
- Fresh herbs (parsley, thyme, bay leaves)
- Fish stock or vegetable broth
- White wine
- Orange peel
- Baguette slices for serving, with rouille sauce (garlic mayo with a kick)
Twist:
- Add roasted cherry tomatoes for a smoky sweetness.
- Serve with crusty bread topped with a saffron aioli.
- Ratatouille with Grilled Seafood
Instead of a vegetable-only dish, introduce grilled seafood to pair with the Ratatouille vegetables.
Ingredients:
- Aubergine, courgette, bell peppers, tomatoes, and onions
- Olive oil, thyme, rosemary, and bay leaves
- Sole fillets or another flat fish, grilled or roasted
- Capers and olives for an extra briny flavour
Twist:
- Arrange the traditional ratatouille in layers and bake in the oven.
- Top with lightly grilled fish fillets and serve with a drizzle of lemon and herb sauce.
- Quiche with Basa Marinières
For a unique quiche, integrate Basa Marinières (a preparation like mussels) into the filling, alongside vegetables and herbs.
Ingredients:
- Shortcrust pastry for the base
- Lightly cooked basa fillets
- Spinach, leeks, and garlic
- Eggs and cream (or a dairy-free substitute like coconut cream)
- White wine, parsley, thyme, and shallots (from the Marinières preparation)
- Gruyère cheese (optional)
Twist:
- Instead of the classic bacon or ham, use Basa and the marinières sauce to bring a seafood flavour.
- Add a light touch of lemon zest to enhance the freshness of the quiche filling.
