Seafood Bouillabaisse
Makes 6 to 8 servings
Ingredients
- 8 ounces king crab legs
- 1 lobster tail
- 8 ounces sea bass
- 8 ounces salmon
- 4 ounces halibut
- ¼ cup olive oil
- 9 black mussels, cleaned
- 8 clams
- 2 tablespoons chopped garlic
- 2 tablespoons chopped shallot
- 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 sliced
- 6 plum tomatoes, peeled and crushed
- ½ cup sliced cherry tomatoes
- 2 cups Lobster Stock (see below)
- 2 cups water
- 1 cup white wine
- 6 fresh basil leaves
Steps
- Chop crab legs between joints and use a 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 chunks; set aside.
- In a large sauté pan heat olive oil over medium heat. Add mussels and clams; cook until they start to open. Add garlic, shallot, salt, and pepper. Sauté for 45 seconds. Add crab, lobster, sea bass, salmon, 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.
Lobster Stock: In a large stockpot heat ¼ cup olive oil over medium-high heat. Add 3 pounds raw lobster shells* and sauté until pink. Add 2 tablespoons tomato paste; 1 large onion, rough chopped; 4 shallots, chopped; 6 cloves garlic, crushed; 2 bay leaves; 1 tablespoon black peppercorns; and 2 sprigs fresh thyme. Cook for 5 minutes. Add 1 head celery, rough chopped, and 3 medium carrots, rough chopped. Then add enough water to cover shells, about 4 cups. Bring to a boil; reduce heat. Simmer; uncovered, for 45 minutes. Remove from heat. Strain shells, seasonings, and vegetables from stock and discard. Makes about 4 cups.
Notes
- * You may use lobster tail or claw shells.