Seafood Bouillabaisse

Name: Seafood Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 3 (5oz) lobster tails, cut in half lengthwise; 2 dozen littleneck clams scrubbed; 1 pound shrimp, peeled and deveined; 1 pound mussels, rinsed and beards removed; 1 pound crab legs, cut into small 4-6" sections; 5 cups fish stock or water; 2 tablespoons extra-virgin olive oil; 1 pounds Yukon Gold potatoes. tiny bite sized ones peeled; 1 leek, chopped thinly white and light green parts only; 1 medium onion, diced; 1 whole fennel bulb—bulb only, diced fronds reserved; 4 cloves garlic. minced; 1/2 cup carrots, diced; 2 medium tomatoes, diced; 2 whole bay leaves; Pinch of saffron threads; 2 tablespoons Pernod; 1/4 teaspoon cayenne pepper; 1 loaf Sourdough bread, sliced (for serving)

DinnerMain CourseSoup

Seafood Bouillabaisse

Recipe by Sandra MyersCourse: Soups, DinnerCuisine: American, MediterraneanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

3 (5oz) lobster tails, cut in half lengthwise
2 dozen littleneck clams scrubbed
1 pound shrimp, peeled and deveined
1 pound mussels, rinsed and beards removed
1 pound crab legs, cut into small 4-6″ sections
5 cups fish stock or water
2 tablespoons extra-virgin olive oil
1 pounds Yukon Gold potatoes. tiny bite sized ones peeled
1 leek, chopped thinly white and light green parts only
1 medium onion, diced
1 whole fennel bulb—bulb only, diced fronds reserved
4 cloves garlic. minced
1/2 cup carrots, diced
2 medium tomatoes, diced
2 whole bay leaves
Pinch of saffron threads
2 tablespoons Pernod
1/4 teaspoon cayenne pepper
1 loaf Sourdough bread, sliced (for serving)

Directions

Heat olive oil in a stock pot over medium high heat. Add leeks, onions, garlic, fennel and carrots. Stir and cook until onions and fennel are translucent.
Add tomatoes and saffron and stir for 5 minutes. Then scrape up bits from bottom of pan.
Stir in stock (or water), bay leaves and potatoes. Bring pot to a simmer. Continue to cook until small potatoes and carrots are cooked and tender. Remove from heat.
Clean all shell fish and prepare a plate.
Remove 1/2 of potatoes and set aside. Remove bay leaves and discard. Add soup to an immersion blender and blend until smooth. Season with salt to taste.
Bring pureed broth back onto pot and heat to hot and bubbling. Add potatoes back into pot.
Once hot, add clams and cook for 3-5 minutes. Then add mussels and cook for 3 more minutes. Add shrimp, lobster and crab and cook until shrimp and lobster halves are completely opaque.
Place a little of each kind of shellfish in each serving bowl. Ladle broth over the top.
Garnish with dill or parsley, if desired.
Serve with thick bread. Enjoy!

Seafood Stew