Bouillabaisse

Recipe courtesy Chef Scott Cutaneo – Le Petit Chateau
TOTAL TIME: 1 hr 55 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 45 min
YIELD: 6 to 8 servings
LEVEL:

ingredients

  • 1 pound sea scallops
  • 1 pound medium to large shrimp, shelled and de-veined
  • 1 pound Bouchu mussels, scrubbed well, beards removed
  • 3/4 pound red snapper fillets
  • 3/4 pound monkfish fillets (or other white fish such as halibut or grouper)
  • 1/4 pound butter
  • 4 ounces olive oil
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 carrot, diced
  • 1/2 leek, diced
  • 1/2 celery stalk, diced
  • Dry white wine
  • 6 cups fish stock
  • 2 tomatoes, peeled, seeded and chopped
  • 1 small can tomato paste
  • 20 threads of saffron
  • Fresh black pepper, to taste
  • 2 small potatoes, peeled and diced
  • 1/4 cup chevril, chopped
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      Directions

      Preheat oven to 350 degrees.

      Wash and clean the seafood. Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans.

      Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. Deglaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.

      Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately.

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