This month’s Silver Travel Cook Club features a recipe for Cod Basquaise inspired by sponsor Celebrity Cruises. Celebrity Cruises serve this delicious dish at Luminae, the dedicated restaurant for the cruise line’s Suite Class.
And you could win a copy of Daniel: My French Cuisine by Celebrity Cruise’s Michelin starred chef Daniel Boulud.
Chef Daniel Boulud designs signature dishes for Luminae, creating unforgettable dining experiences. Daniel, one of America’s most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. Daniel: My French Cuisine is a must-have for sophisticated foodies everywhere.
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The 9-night holiday calls into Provence (France), Villefranche (France), Santa Margherita (Italy), Florence (Italy) overnight, Sicily (Italy) and Naples (Italy), before finishing in Rome (Italy) on 16 May 2022.
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Recipe: Cod Basquaise
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1 pan-seared cod fish (7 oz/200gr skin on)
- 1 cup/8oz/226gr piperrade with Iberico ham
- 5 crispy chunky potatoes
- 3 confit cherry tomatoes
- 5 clams
- 1 garlic clove, thin slices
- 2 tbs/30gr extra virgin olive oil
- 3 tbs/30gr parsley, finely chopped
- ¼ cup/2oz/56gr white wine
- ¼ cup/2oz/56gr fish fumet or fish stock
- 3 parsley leaves
Heat a sauté pan to smoking point, add extra virgin olive oil and garlic, cooked until the garlic starts to become lightly golden coloured.
Add clams and stir, add white wine and cover with the lid until it starts to steam and the clams open.
Remove clams from the pan and set aside.
Add to the same pan the confit tomatoes, fish fumet and piperrade, stir well and warm up.
Place back the clams, add the chopped parsley and stir well.
Start plating by putting one large spoon of piperrade in the centre of the plate.
Add the seared cod fish on top.
Then add rest of piperrade, confit tomatoes and clams around the fish.
Add crispy chunky potatoes around too.
Garnish with parsley leaves.
How to win a copy of ‘Daniel: My French Cuisine’ by Daniel Boulud
Luminae, the restaurant for suite guests on board Celebrity Beyond offers an exceptional dining experience.
Simply add a comment at the end of this page to tell us about your favourite fish dish ever.
Read more about all of our Silver Travel Cook Club recipes.