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Bouillabaisse – an Exciting Hearty Seafood Treat

December 27, 2016

β€’ Bouillabaisse is an exciting hearty seafood Meal based on a zesty seafood broth including a variety of seafoods, parceled into bite-sized pieces. The receipt delivers 6 to 8 servings. Garnish each bowl with Lobster shells, Clam shells, Lobster Meat, Large Shrimp, plus a few fresh Fennel fronds. We’ve been known to cook up a pound or two of "al-dente" angle-hair pasta, Β½ cup of which may be placed into the bottom of each bowl, before adding broth.

INGREDIENTS:

▢️ 4 tablespoons extra virgin light olive oil
▢️ 1 leek, white part only, chop fine
▢️ 1 white onion, large, chop fine
▢️ 2 tablespoons garlic, chopped
▢️ Orange peals, say 4 skins only, use a sharp vegetable peeler
▢️ 1 Tomato, large, washed, chopped
▢️ 10oz or 14oz Can quality italian whole peeled tomatoes
▢️ Β½ cup chopped fennel fronds
▢️ 1 teaspoon fresh herbs & spices, thyme, parsley, oregano, rosemary, or pre-mixed
▢️ One tablespoon Rustic Italiano, Instant Gourmet seasoning
▢️ Β½ teaspoon Saffron threads, crushed
▢️ 5 teaspoons OLD BAY Seasoning, a mix of: celery salt, mustard, red pepper, black pepper, bay leaves, cloves, pimento, ginger, mace, cardamon, cinnamon, paprika)
▢️ 3 to 4 pounds of Fish trimmings (heads, bones, tail), cleaned lobster shells, shrimp shells (or use Clam Juice) plus 12 cups quality bottled water, do not use tap-water
▢️ 1 cup dry white wine, Sauvignon Blanc, try Woodbridge label
▢️ 1 teaspoon sea salt
▢️ 3 pounds of assorted Lobster meat, Scallops, Calamari, Tilapia or Grouper, Shrimp, Clams, Calamari
▢️ 5 Cans Chopped Clams, save juice, strain and wash in coarse strainer to eliminate sand & grit
▢️ 6 Clam Juice, 8oz bottles
▢️ Β½ Pound Thin Spaghetti or Angel-Hair, quality Barilla brand is best, pre-cook for only 4 minutes, ultra Al Dente

COOKING DIRECTIONS:

β€’ In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. SautΓ© for 5 minutes until softened but not brown.

β€’ Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. With a fine-mesh strainer, strain the soup into another large pot, discard strainer contents.

β€’ Bring strained soup to a boil over medium-high heat. Taste with spices and adjust with additional salt if needed. The soup should be slightly salty (we have unseasoned seafood to add into the soup).

β€’ Cook all the seafood in the strained soup broth. Add in the Fish that requires the longer cooking time first. If you have raw whole lobster tails or large crab claws, add these first, giving them a 2-minute head start. Add Clams next, then the mussels, then extra-large shrimp, add lastly the cubed fish, scallops, calamari, and smaller shrimp. Do not to overcook the seafood, about 4 minutes maximum and then turn off the heat.

β€’ Ladle Bouillabaisse into each bowl including the seafood pieces. Receipt delivers 6 to 8 hearty servings. Garnish each bowl with Lobster shells, Clam shells, Lobster Meat, Large Shrimp, plus fresh Fennel fronds.

β€’ Optional. Pre-cook a pound or two of Thin Spaghetti or Angle-Hair Pasta, Al Dente. A; Dente means undercook the pasta by 30% of the directed time. If the Braille carton of Angel-hair pasta directs, to cook for 4-5 minutes, cook for only 3 minutes. The Hot broth will further soften the pasta. Place a full serving-fork-full of pasta, Β½ cup, into the bottom of the soup bowls before ladling the Bouillabaisse. This adds an extra-fine carbohydrate to the soup. The Pasta absorbs the flavorful taste of the soup. We prefer Al Dente thin-spaghetti or angel-hair pasta, otherwise use Β½ cup of Β½" cubed white potatoes.

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