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Bouillabaisse

Broth:
1/4 cup lobster base (available canned in specialty markets)
3/4 quart water
1 cup dry white wine (optional)
3 tablespoons tomato puree
1 tablespoon ground garlic
1 tablespoon anise seed
1 tablespoon crushed chilies
1 tablespoon cracked black pepper
2 bay leaves
1 teaspoon saffron


Combine all ingredients in a two-quart saucepot. Bring to boil and then simmer 15 minutes. Set aside.
Seafood and Vegetable:
12-16 black mussels (make sure they are tightly closed and smell fresh)
12-16 clams (make sure they are tightly closed and smell fresh)
4 2-ounce pieces of firm fish (halibut, snapper, mahi mahi, etc.)
16 pieces medium-to-large shrimp (peeled and deveined)
16 pieces medium-to-large scallops
1 tomato, in a half-inch dice
1/2 yellow onion, sliced
3 ribs celery, chopped


Place the stock in a flat 2-3 quart saucepan.
Add the mussels and clams – cover and simmer for four minutes.
Add the vegetables and the fish – cover and simmer another four minutes. Add the shrimp and scallops – cover and simmer 2-3 minutes, or until the shrimp is fully cooked.

Serving:

Serve in individual flat soup dishes or pasta bowls.
Bouillabaisse is traditionally served with crusty French or sourdough bread.

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