Bouillabaisse
Fish, clams, mussels, shrimp, and scallops in a buttery tomato and fish stock. A base recipe for a seafood stew that can be modified in so many ways.
Ingredients
- 2 lbs Haddock Cut into large pieces
- 2 lbs Cod Cut into large pieces
- 1 lbs Shrimp
- 1 lbs Scallops
- 1 lbs Calamari Tubes and Tentacles
- 2 Dozen Clams
- 2 Dozen Mussels
- 3 cups Clam Juice
- 1.5 cups Ground Tomatoes
- 1 cup Water
- 4 tbsp Salted Butter
- 4 tsp Minced Garlic
- Pinch Red Pepper Flake
- 2 Sprigs of Thyme
- 3 tsp Pepper
- 3 tsp Salt
- 2 Bay Leaves
- 1 Onion; Chopped
- 2 Fennel; Sliced
- 3 tbsp Fresh Parsley; Chopped
Instructions
- In a large braising pan, sear the scallops and the shrimp in olive oil then remove from the pan and set aside.
- Add onions, and fennel to the pan and sauté until softened. Add clams, clam juice, ground tomatoes, water, thyme, bay leaves, salt, pepper, and red pepper flake and bring to a simmer.
- Once at simmer add your cod, haddock, shrimp, scallops, calamari, and mussels and let cook until all of the clams and mussels have opened.
- Add butter, minced garlic, and parsley and simmer until the butter is completely melted.
- Remove from heat and serve hot. Season with a small pinch of salt just before serving.