• Lauren Lawless

Mom's Bouillabaisse


INGREDIENTS

Good olive oil, as needed

4 to 8 thick slices of good bread

1 onion, chopped

4 cloves garlic, chopped

2 celery stalks, trimmed and chopped

1 carrot, trimmed and chopped

1 medium new potato, chopped

¼ teaspoon saffron

3 cups fish stock or clam juice

2 cups chopped tomatoes

Salt and pepper 1 ½ lbs chopped white boneless fish

8 littleneck clams 8 mussels

2 sea scallops

½ lb. calamari

½ lb. shrimp, peeled and deveined

4 king crab legs, cracked in half

1 lobster tail, cut down the center

¾ cup white wine

Chopped basil or parsley, for garnish

DIRECTIONS

HEAT OVEN TO 400 DEGREE

Brush bread liberally with olive oil. Bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside. Add a thick layer of olive oil to a Dutch oven, deep skillet or shallow pot (don't skimp). In it, cook onion, garlic, celery, carrot, potato and saffron, until glossy. Add white wine, stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don’t even care whether you add fish. Lower heat to a simmer as you add fish, so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. About five minutes later add clams, mussels and shrimp. When mollusks open, add crab and lobster tail. Cut scallops into quarters and place in the bottom of 4 bowls. Ladle hot soup and fish over the scallops, distributing seafood evenly. Garnish and serve with fresh herbs and bread

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ADDRESS

San Diego, California

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MAILING LIST

©2019 Flawless Cuisine