Cassis Bouillabaisse
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1
Salt1 stalk
Celery (chopped)1 cup
Tomato Paste170 g
White Wine1 cup
Tomatoes (freshly diced)1 sprig
Dill (fresh)1 pinch
Saffron450 g
Clam450 g
Mussel12
Shrimps8
Scallops450 g
Cooked Potato (diced es)Directions:
1
For the broth: Saute the fish scraps in olive oil in a large pot until they turn red
2
Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes
3
Mix in the tomato paste until almost attached to the pot
4
Pour in the wine to deglaze, and cook until reduced to almost dry
5
Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley
6
Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours
7
Strain the broth and return to the pot
8
Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve
9
For the bouillabaisse: Heat the oil in a large pot until hot
10
Add the shrimp, scallops, fish and lobster tails and sear until cooked
11
Stir in potatoes, tomatoes, herbs and fennel
12
Divide the vegetables and fish among four bowls, and add the reserved mussels and clams
13
Pour over the broth and garnish with croutons and saffron aioli