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Southern Bouillabaisse


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Member since 2011

Serves | Prep Time | Cook Time

Ingredients

6 Florida Shrimp with Heads On
1/4 lb. Sea Scallops
4 oz. Cobia
6 Littleneck Clams
2 oz. Fresh Crabmeat
5 Vine-Ripe Tomatoes
1 Orange, Zested and Juiced
1 Lemon, Zested and Juiced
1 Fennel Bulb, Shaved - Reserved Stems for Stock
1 Leek, Washed and Diced
3 Small Carrots, Peeled and Diced
2 Celery Stalks, Washed and Diced
2 Tbsp. Chopped Garlic
2 Tbsp. Chopped Shallot
1 Bay Leaf
1 Tsp. Fresh Thyme
2 Tbsp. Chopped Basil
1 Bunch Parsley, Chopped
2 Tbsp. Butter
4 Tbsp. Extra Virgin Olive Oil
1 Tsp. Saffron
2 Cups Clam Juice
2 Pieces of Bread for Grilling


Peel the shrimp, leaving the heads on (save the shells), foot the scallops (save the feet). In a sauce pot, combine the shrimp shells, scallop feet, 1 carrot, 1 stalk of celery, 1 vine-ripe tomato, fennel stems, bay leaf, basil and the 2 cups clam juice. Bring the stock to a boil, reduce to a simmer and cook for 20 minutes; strain and hold in refrigerator. In a large stock pot, saute the garlic and shallots; add the fennel shavings, carrots, celery, leek, thyme, saffron, zest and juice of the orange and lemon, and add the clams, tomatoes and shellfish stock. Let the clams simmer, covered, for 3 to 4 minutes. Serve.


Pairs Well With


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