Bouillabaisse

[SilverSage]

2 T olive oil
1 leek, quartered and sliced 1/2 inch
1 celery rib sliced thin
1 bay leaf
1 star anise
peel from 1/2 orange
1/4 t saffron
1/4 t salt

Heat oil in pot. Add remaining stuff and sweat over medium low heat until tender - about 10 minutes.

Add: 3 minced garlic cloves, and stir for a minute or two.

Add: 1 T tomato paste and stir for a minute or two.

Add 1/2 cup dry white wine and cook down util nearly evaporated - abot 3 minutes.

Add: 2 cups clam juice
2 cups water
1 1/2 cup chopped tomato
1/4 t cayenne
1/2 t salt

Bring to boil, then cover and boil for 20minutes over low heat.

Add 1 dozen clams. Cook another 4minutes.

Add: 1 dozen mussels
3/4 pound fish - cut into 1 inch pieces (I used snapper and cod this time, but you should use whatever is fresh)
1/2 pound scallops
2-6 large shrimp ( I used u-8s and only put in 1 per person)
Cook for 2-3 minutes until fish is cooked through and clams and mussels are opened.

Add: 2T Pernod.

 

[homecook]

That is utterly incredible SS!!! I am going to have to try this for sure!!

 

[Keltin]

Beautiful! And I must say, that is what I call some SERIOUS Mise en place! Very nice!!

 

[SilverSage]

And I must say, that is what I call some SERIOUS Mise en place!

When I was much younger, I left out a critical ingredient when baking a cake. I learned that if I don't set up a proper mise, I'm asking for trouble. And the older I get, the more important it becomes.

(Actually, it was Jacques Pepin who taught me that I need to set up correctly. He also taught me knife skills.)

 

[SilverSage]

I haven't made Bouillabaisse in years! Johnny 'liked' it, so it came to the top for me. Judy said she wants some. Except for the clams & mussels, I have everything else on hand. Thanks, John.