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How to prepare Bouillabaisse

Bouillabaisse is a traditional French stew made by Marcelle fisherman, that consists of two French words verbs bolhir (to boil) and abaissar (to simmer). Here is our take on this beautiful dish.

Difficulty Level:    

Serves 2


8-10 oz. King Crab Cluster

3 each. Large Gulf Coast Shrimp 21/25 

6 each. Mussels (cleaned) 

2 each. Scallops 10/20 count

4 oz. Firm Fish (cut into 1" squares) such as Chilean Seabass

1Tbs. Clam Base

2 Tbs. Olive Oil

1/2 cup of Onion (diced)

pinch of Saffron

1 tsp. Fennel Seeds

1 cup chopped Leeks (white and light green part only)

Kosher Salt to taste

6 oz. Diced Can Tomatoes

1 1/4 Tbs Tomato Paste

Cayenne Pepper to taste

1 cup of Dry Sherry 

1 Tbs. Italian Parsley (chopped)

How to prepare the dish 

  1. Combine Clam Base with hot water in a cup. Mix well until it dissolves and set aside.  
  2. In a large pan, heat olive oil over medium high heat and add onions.
  3. Mix well and cook over medium-high heat until golden in color.
  4. Add garlic, mix well and cook for 15-20 seconds.
  5. Add saffron and mix well, letting it absorb for a couple of seconds.
  6. Add Fennel, Leeks, Diced Tomatoes, a pinch of cayenne pepper and salt. Mix well and bring to a boil.
  7. Add wine, mix well, and bring to a second boil.
  8. Cover and reduce heat, simmer for 10-15 minutes.
  9. Once the sauce is reduced, add crab in a sauce pan and cook approximately 5-6 minutes.
  10. Add shrimp, scallops, mussels, fish and parsley and simmer for an additional 3 1/2 minutes.
  11. Discard and replace any shellfish that are closed.

How to assemble the dish 

  1. Place Crab in a bowl.
  2. Arrange mussels along the rim of the bowl.
  3. Place scallops towards center of the plate.
  4. Pour shrimp, fish pieces and sauce over.

Pairs great with Bruschetta Bread. Click for recipe here. 

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