Seafood Bouillabaisse

Seafood Bouillabaisse

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

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

1

hour 

10

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 Bouillabaisse
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