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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Featuring a tempting variety of seafood, this is the signature dish at Sean Murphy's Beach Bistro. The recipe can easily be doubled to serve four. Ingredients:
1 tablespoon olive oil |
1/2 cup vertically sliced onion |
1/4 cup julienne-cut leek |
1/4 cup thinly sliced celery |
1 garlic clove, minced |
3/4 cup diced plum tomato |
1/2 teaspoon fennel seeds |
1/4 teaspoon dried thyme |
1/8 teaspoon dried tarragon |
dash of crushed saffron threads |
1/2 cup dry white wine |
1 tablespoon pernod or sambuca (licorice-flavored liqueur) |
1 cup bottled clam juice |
1/2 cup tomato juice |
1/8 teaspoon freshly ground black pepper |
8 littleneck clams |
4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces |
6 medium mussels, scrubbed and debearded |
6 large shrimp, peeled and deveined |
1 (5-ounce) lobster tail, split in half lengthwise |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.
2. Wine note: In the south of France, where it originated, bouillabaisse is enjoyed with a wine that's considered obligatory and the perfect match: rosé. Rosé will work throughout this entire menu, from the crab cocktail to the crepes. A still rosé would be fine, but why not heighten the pleasure (and romance) and serve a California sparkling rosé? Gloria Ferrer's nonvintage Brut Rosé is smashing at $35. -Karen MacNeil
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