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.
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
- Combine Clam Base with hot water in a cup. Mix well until it dissolves and set aside.
- In a large pan, heat olive oil over medium high heat and add onions.
- Mix well and cook over medium-high heat until golden in color.
- Add garlic, mix well and cook for 15-20 seconds.
- Add saffron and mix well, letting it absorb for a couple of seconds.
- Add Fennel, Leeks, Diced Tomatoes, a pinch of cayenne pepper and salt. Mix well and bring to a boil.
- Add wine, mix well, and bring to a second boil.
- Cover and reduce heat, simmer for 10-15 minutes.
- Once the sauce is reduced, add crab in a sauce pan and cook approximately 5-6 minutes.
- Add shrimp, scallops, mussels, fish and parsley and simmer for an additional 3 1/2 minutes.
- Discard and replace any shellfish that are closed.
How to assemble the dish
- Place Crab in a bowl.
- Arrange mussels along the rim of the bowl.
- Place scallops towards center of the plate.
- Pour shrimp, fish pieces and sauce over.
Pairs great with Bruschetta Bread. Click for recipe here.