| Yield | 6 |
|---|---|
| Recipes | Seafood |
| Yield | 6 |
|---|---|
| Recipes | Seafood |
Bouillabaisse
2 tablespoons olive oil
1 cup onion, chopped
1/2 cup celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
8 peppercorns
2 sprigs thyme
1 pound fish bones
Water to cover
1 cup white wine
Pinch of Saffron
1 cup leeks, julienne
3 cups tomatoes, peeled, seeded, and chopped
Juice and zest of one orange
1 cup fennel, julienne
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
2 lbs assorted small whole fresh fish such as whiting, squid, sea bass, eel, cleaned and scaled
1 large lobster
1 pound shrimp, peeled and deviened
1/2 pound mussels
1/2 pound littleneck clams
12 slices of crusty French bread
For the broth:
In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain
For the Bouillabaisse:
Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.
Serve with Rouille
To assemble:
Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons.