Bouillabaisse NY Style
Prep Time 20 mins, Cook Time 1 ½ hours
Serves 8-10
INGREDIENTS
Broth
Quality olive oil
2 onions, chopped
10 cloves garlic
4 celery stalks, chopped
2 carrots, chopped
2 large potatoes, peeled, chopped
2 small bulbs fennel, chopped, save fronds
1/2 tsp saffron
1 heaping tsp red pepper flakes
8 cups seafood stock
4 cups chopped tomatoes
28 oz can tomatoes diced with juice
few sprigs thyme
salt and pepper to taste
1 large glass good white wine
Seafood
2 lbs. halibut or other boneless meaty white fish cubed
24 clams
24 mussels
12 scallops
12 prawns or jumbo shrimp (preferably shells & heads intact)
4 lobster tails, split
DIRECTIONS
Make sure ingredients and chopped and the seafood is cleaned before you start.
Heat EVOO (be generous, cover bottom of large stock pot).
Sauté vegetables and aromatics.
Add saffron, tomatoes, stock, then herbs.
Let simmer and reduce 30 mins before adding red pepper, then salt and pepper to taste.
Simmer at least another hour to allow flavors to infuse & vegetables to melt into broth.
Add wine, bring to a boil, allow a few mins for wine to cook off and stir well.
Add seafood in order of how long it takes to cook: lobster, prawns, clams, mussels, halibut and scallops.
Bring to a boil then simmer a few more minutes
Plate seafood and ladle broth over each bowl or serve family style out of the pot.
Chop some fennel frond, parsley and garnish.
Serve with crusty bread and enjoy!
Recipe & Photo by SundayDinnerDiary
