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Fancy Bouillabaisse
full of shrimp, lobster, crab in a light flavorful healthy broth perfect for a great meal to serve company! A fish stew ready in less than 45 minutes!
Ingredients
What fish/shellfish is in Bouillabaisse?Shrimp
Lobster Tails
Crab legs
Scallops
Little Neck Clams
Steamer Clams
Razor Clams
Mussels
Scallops
Crawfish
White Fish
Halibut
Grouper
Red Snapper
Cod
2 tablespoons extra-virgin olive oil
1 leek , chopped thinly, white and light green parts only
1 medium onion, diced
1 whole fennel bulb—bulb only, diced, fronds reserved
4 cloves garlic. minced
1/2 cup carrots, diced
2 medium tomatoes, diced
2 whole bay leaves
Pinch of saffron threads
2 tablespoons Pernod
5 cups fish stock or water
1 pounds Yukon Gold potatoes. tiny bite sized ones, peeled
1/4 teaspoon cayenne pepper
3 5 oz lobster tails, cut in half lengthwise
2 dozen littleneck clams, scrubbed
1 pound shrimp, peeled and deveined
1 pound mussels, rinsed and beards removed
1 pound crab legs, cut into small 4-6" sections
1 loaf Sourdough bread sliced.
Instructions
Into a stock pot, add olive oil and heat to medium high. Once hot, add leeks, onions, garlic, fennel and carrots. Saute until onions and fennel are translucent.Add tomatoes and saffron and stir for 5 minutes. Then add Pernod to deglaze the pan. (Scrape up bits from bottom of pan.) This will happen very quickly.
Add stock(or water) bay leaves and potatoes to pot. Bring pot to simmer. Continue to cook until small potatoes and carrots are cooked and tender. Remove from heat.
While the pot of veggies/broth is simmering, clean all shell fish and have on a plate ready to cook once broth is pureed.
Remove 1/2 of the potatoes and set aside. Remove Bay leaves and discard. Using an immersion blender, puree the soup taking care blend all ingredients to smooth. Season with salt (especially if you used water versus fish stock.)
Put stock post of pureed broth back onto burner and heat to hot and bubbling temperature. Add potatoes back into pot. Once broth is hot, add clams first, and cook for 3-5 minutes. Then add mussels and cook for 3 more minutes. At this time add shrimp, lobster and crab and cook until shrimp and lobster halves are completely opaque.