Bouillabaisse
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
60
Spice
42
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Sea Scallops1360 g
Fillet (red snapper)450 g
Butter110 g
Olive Oil6 cups
Fish Stock1 small
Tomato Paste (can)2 small
Potatoes (peeled and diced)Directions:
1
Preheat oven to 350 degrees
2
Wash and clean the seafood
3
Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans
4
Add the butter and olive oil to a large pot
5
Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft
6
Deglaze the mixture with white wine and reduce the volume by half
7
Add cold water to the pot to cover the vegetables and heat mixture
8
Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste
9
Simmer for 90 minutes total and skim regularly
10
After 45 minutes add potatoes
11
After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency
12
Correct seasoning to taste
13
Cover each type of seafood in its individual baking pan with the sauce
14
Bake for 10 minutes or until seafood is cooked through and the mussels have opened
15
Discard any unopened mussels
16
Add seafood and sauce from each pan to bowls
17
Serve immediately