Seafood Bread

“Julia and Jacques – Cooking at Home”
(Our home computer is busted so unfortunately no pictures this time.)
1 large crusty, country bread, 10-12″ round or oval loaf With a serrated bread knife, slice off the top crust of the bread loaf and remove it as you would a lid. Scoop out the soft bread inside leaving 1/2″ around sides and bottom. Use all of the filling to make 2 to 3 cups of medium fine bread crumbs.
(I scooped as much of the bread out as I could and used about ½ the breadcrumbs)

For the Herb Butter:
3 or 4 garlic cloves, peeled
2/3 cup fresh dill sprigs, loosely packed
1//4 cup slivered almonds6 oz.unsalted butter at room temp
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 TBS dry white wine (2 Tb, if using liqueur)
1 TBS Pernod or Ricard (optional) (I omitted this)
(I used about 1/3 of the herb butter, I froze the rest in logs and I have used it in many applications)

For the filling:
5 oz tuna5 oz haddock (I used Cod)
5 oz salmon
7 oz squid (I used scallops)
Cut all of the above in 1″ chunks
1/4 pound wild mushrooms or cultivated mushrooms, roughly chopped (about 1 1/2 cups)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup of dry white wine

Making the herb butter:
Put the garlic, dill and almonds in the food processor, pulse until finelychopped.
Add the soft butter, S & P, wine and liqueur if using. Process until smooth.

Filling the loaf:
Season the seafood with S & P, and toss.
Spread 1/2 the herb butter in the bread, covering bottom and sides.
Add 1/2 the fish mixture.
Cover with all of the mushroom mixture.Add the remaining 1/2 of the fish mixture.
Spread the remaining butter evenly over the filling.
Cover the filling with a thick layer of bread crumbs, pressing with hands to hold together.
Drizzle 1/4 C of white wine all over the crumbs to moisten.
Put on baking sheet and bake in pre-heated 400 oven for approx. 1 – 1 ½ hours or until top is browned.Let sit 10 minutes before cutting.
Using sharp, sturdy knife, cut into wedges, chunks or slices to serve.