Caribbean Bouillabaisse

Recipe courtesy of Gregory True, Executive Chef, Red Fish Grill, Coral Gables, Florida
Show: Emeril's Florida Episode: Some South Florida Beach & Waterfront Favorites
TOTAL TIME: 1 hr 45 min
Prep: 40 min
Inactive Prep: 20 min
Cook: 45 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 4 cups clam juice
  • 4 cups lobster stock
  • 4 cups shrimp stock
  • 3 1/2 ounces diced bread (Italian or French)
  • 1 teaspoon olive oil, plus more as needed
  • 1 pound sea scallops
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 2 cups diced leeks
  • 2 tablespoons minced fresh ginger
  • 2 cups chopped Spanish onions
  • 2 cups canned diced tomatoes
  • 1 cup chopped celery
  • 1/2 cup chopped red bell peppers
  • 2 tablespoons minced garlic
  • 2 teaspoons seeded and chopped habaneros
  • 1 teaspoon turmeric
  • 1 pinch saffron
  • 2 bay leaves
  • One 16-ounce can coconut milk
  • 1/2 cup dark rum
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons orange zest
  • 1 teaspoon aji amarillo paste, or to taste
  • 1 lime, juiced
  • 2 pounds mussels, cleaned
  • 1 pound jumbo shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • Cooked rice or pasta, for serving, optional
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Directions

In a medium pot, bring the clam juice, lobster stock and shrimp stock to a boil. Add the diced bread and turn off the heat. Let steep for 10 minutes, then blend with an immersion blender until smooth. Set aside.

Heat the olive oil in a saute pan over high heat and sear the scallops until there is some color on each side, about 1 minute per side. Remove from the heat and set aside.

In a separate small pan, toast the coriander and cumin until fragrant, 3 to 5 minutes. Set aside.

In a large pot, add a little olive oil and set over medium heat. Add the leeks and ginger and saute for about 2 minutes. Then add the onions, tomatoes, celery and bell peppers and cook about 3 minutes. Add the garlic, habaneros and turmeric and saute for 2 more minutes. Add the saffron, bay leaves, toasted coriander and cumin and the stock mixture. Bring to a boil, reduce the heat and simmer for about 15 minutes.

Mix in the coconut milk, rum, orange juice, cilantro, orange zest, aji amarillo and lime juice. Add the mussels, shrimp and scallops, and continue to simmer until the mussels have opened and the shrimp are fully cooked and white, about another 15 minutes. Season with salt and pepper.

Serve with rice or pasta, if desired.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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