Seafood Bouillabaisse
Not to be mistaken for gumbo, this enticing seafood stew uses a variety of fish and shellfish to please anyone jones'n for some southern seafood.
Ingredients
makes 6 to 8 servings
- 8 ounces king crab legs
- 1 lobster tail
- 8 ounces sea bass
- 8 ounces salmon
- 4 ounces halibut
- 1/4 cup olive oil
- 9 black mussels, cleaned
- 8 clams
- 2 tablespoons chopped garlic
- 2 teaspoons salt
- 2 teaspoons black pepper
- 6 ounces calamari, cut into rings
- 12 medium shrimp, peeled and deveined
- 4 diver scallops 6 potatoes, peeled and crushed
- 1/2 cup sliced cherry tomatoes
- 2 cups Lobster Stock
- 2 cups water
- 1 cup white wine
- 6 fresh basil leaves
Cooking Steps
- Chop crab legs between joints and use kitchen shears to cut along the lighter colored underside of the shell. Remove crabmeat from legs. Remove shell from lobster meat. Chop crab and lobster meat into 1-inch pieces, set aside. Chop sea bass, salmon, and halibut into 2-inch chances, set aside.
- In a large saute pan heat olive oil over medium heat. Add mussels and clams; cook until they start to open. Add garlic, shallot, salt and pepper. Saute for 45 seconds. Add crab, lobster, sea bass, almond, and halibut to pan. Add calamari, shrimp, and scallops. Stir in potato, crushed, tomato, and cherry tomatoes. Add Lobster Stock, water, wine, and basil.
- Bring to a simmer; reduce heat to low. Cover and cook for 15 minutes. Stir stew with a large spoon. Let sit for 5 minutes before serving. Serve with toasted bread or your favorite rice. You may use lobster tail or claw shells.
