Chef Richard Blais’ Spicy Bouilliablais

Author: Tina | Posted: 02-03-2012 | Category: Recipes, Uncategorized

A couple of weeks ago, I had the opportunity to attend the Woman’s Day Red Dress Awards in New York City. It was a fancy-schmancy event, complete with celebrities, red carpet, pretty (red) dresses, cocktails, glitz, glamour, and everything else that goes along with a fabulous Manhattan soiree.

IMG_0059-675x900

The purpose of the event was to celebrate the hard work of devoted individuals and their commitment to the fight against heart disease in women. It was an amazing event, and I’m thrilled that I had the chance to attend.

IMG_0025-900x675

At the event, I had the opportunity to interview Richard Blais, the winner of Bravo’s Top Chef All-Stars and the Campbell’s Healthy Heart Award Presenter at the ceremony. He was such a nice guy and totally down-to-earth. Even from our brief conversation, I could tell he was really passionate about cooking and healthy living.

richard-blais-news-2

During our interview, I asked him about running the New York City Marathon, his inspiration for his Spicy Bouilliablais, what he thinks people would be surprised to know about reality cooking shows, and what his last meal on earth would be. You can watch our interview here.

IMG_0020 (675x900)

In honor of American Heart Month, Chef Richard Blais created a special heart-healthy dishes, called Spicy BouilliaBlais, which I wanted to share with all of you. I haven’t made it myself yet, but it’s definitely on my list to cook. It sound delicious and, as you can see from its NuVal scores, it’s a nutritious dish too!

Spicy BouilliaBlais

Ingredients:

  • 2 lemons (NuVal score: 99), medium
  • 2 tablespoons, plus 2 teaspoons olive oil
  • 1 medium carrot (NuVal score: 99), peeled and diced (about 1/2 cup)
  • 1/4 cup celery (NuVal score: 96), sliced
  • 1/2 cup fennel (NuVal score: 91), diced
  • 20 cloves garlic (NuVal score: 91), peeled
  • 1 small onion (NuVal score: 93), diced (about 1/4 cup)
  • 4 teaspoons fennel seed
  • 2 teaspoons dried oregano leaves, crushed
  • 2 teaspoons dried thyme leaves (NuVal score: 91), crushed
  • 4 cups Spicy Hot Low Sodium V8 100% Vegetable juice
  • 4 cups Low Sodium V8 100% Vegetable juice
  • 8 Cora Whole Baby Clams (NuVal score: 45)
  • 1/2 cup fresh basil leaves (NuVal score: 100), chopped
  • 4 fresh halibut fillets (about 12 ounces total)
  • 4 fresh scallops (NuVal score: 51)
  • 4 fresh shrimp (NuVal score: 62), peeled and deveined
  • 1 teaspoon ground black pepper
  • 1/2 cup fresh parsley (NuVal score: 99), chopped
  • 1 can (10 3/4 ounces) Campbell’s Healthy Request Condensed Cream of Chicken Soup (NuVal score: 25)
  • 1 slice Whole Grain 100% Whole Wheat Bread, toasted and cut in quarters

    • Cooking Directions:

    1. Grate and zest lemon; squeeze juice into separate containers, set aside.
    2. Heat 2 tablespoons oil in 12-inch skillet over low heat. Add carrot, celery, fennel, 12 cloves sliced garlic, onion, fennel seed, oregano and thyme. Cook until vegetables are soft but not browned, stirring occasionally.
    3. Add vegetable juices and clams to skillet. Increase heat to medium; cook until clams open. Remove clams from skillet; cover, keep warm. Cook remaining vegetable juice mixture until reduced by one-third. Stir in basil and half lemon zest.
    4. Season fish, scallops and shrimp with black pepper. Heat 2 teaspoons oil in separate 12-inch skillet over medium-high heat. Add fish, shrimp and scallops; cook until browned on both sides and cooked through. Sprinkle with remaining lemon zest, lemon juice and parsley.
    5. Mince remaining garlic; stir in remaining oil in medium bowl. Stir in 1/2 cup soup. Spread soup mixture on bread quarters. Reserve remaining soup for another use.
    6. Divide fish, scallops, shrimp and vegetable juice mixture among 4 shallow bowls. Place 1 bread quarter on each fish fillet. Top each with 2 clams.
    7. Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

    Nutrition Information Per Serving: 422 Calories, Total Fat 13g, Saturated Fat 2g, Trans Fat 0g, Carbohydrates 44g, Cholesterol 54mg, Sodium 591mg, Fiber 9g, Protein 33g, Vitamin A 166%DV, Vitamin C 143%DV

    Recipe courtesy Richard Blais.

    Category: Recipes, Uncategorized by Tina

    2 Responses to “Chef Richard Blais’ Spicy Bouilliablais”

    1. 1. Every Cloud Has a Silver Lining, on March 2nd, 2012 at 12:34 pm Said:

      [...] Remember when I met Chef Richard Blais a couple of weeks ago? Check out his delicious recipe for Spicy Bouilliablais. It’s on my to-make list as soon as I’m feeling better! Cancel [...]

    2. 2. Dena @ 40 Fit in the Mitt, on March 2nd, 2012 at 10:51 pm Said:

      He was my favorite from Season#4! He has mad kitchen skills

      ReplyReply

    Leave a Reply