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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with olive bread or a crusty French baguette. Ingredients:
8 cups water |
3 (1 1/4-pound) whole lobsters |
1 tablespoon olive oil |
2 cups chopped onion |
2 cups coarsely chopped celery |
1 1/2 cups coarsely chopped carrot |
4 garlic cloves, minced |
4 cups coarsely chopped tomato (about 1 1/2 pounds) |
1/2 teaspoon salt |
1/2 teaspoon saffron threads, crushed |
1/2 teaspoon dried thyme |
1/4 teaspoon black pepper |
2 bay leaves |
1 pound skinned halibut fillets or other lean white fish fillets, cut into 2-inch pieces |
22 small clams, scrubbed (about 1 3/4 pounds) |
30 small mussels, scrubbed and debearded (about 1 1/2 pounds) |
1/2 pound medium shrimp, peeled and deveined |
Directions:
1. Bring water to a boil in an 8-quart stockpot. Plunge lobsters headfirst into water. Return to a boil; cover, reduce heat, and simmer 12 minutes. Remove lobsters from water (do not drain); cool. Remove meat from cooked lobster tails and claws; cut into 1-inch pieces, reserving shells. Cover and refrigerate lobster meat.
2. Return reserved shells to water; bring to a boil. Reduce heat, and simmer 5 minutes. Drain through a colander over a large bowl, reserving broth; discard shells. Wipe pan dry with a paper towel.
3. Heat oil in pan over medium-high heat. Add onion, celery, carrot, and garlic; sauté 5 minutes. Add reserved broth, tomato, salt, saffron, thyme, pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 15 minutes; discard bay leaves. Bring to a boil; add halibut, reduce heat, and simmer 4 minutes. Add clams; cook 1 minute. Add mussels; cook 2 minutes. Add shrimp; cook 3 minutes. Bring to a boil. Add reserved lobster meat; cook until thoroughly heated. Discard unopened shells.
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