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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Have lobster tails split lengthwise at the market, or use a heavy cleaver to cut through from the softer underside. Or replace lobster with additional shrimp. A dramatic option is whole shrimp (heads on), available in many Asian fish markets. To keep whole shrimp intact, don't shell. To devein, push a thin skewer perpendicularly through back shell under vein, then pull skewer up to lift out vein. Repeat as needed, then rinse shrimp. Ingredients:
1/2 cup chopped fresh basil leaves |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped parsley |
2 tablespoons minced shallots |
1 teaspoon minced garlic |
3/4 pound boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks |
3/4 pound sea (large) scallops, rinsed and cut in half |
18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined |
6 cups herb broth or chicken broth |
24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed |
3 maine, spiny, or rock lobster tails (about 1/2 lb. each), split in half lengthwise, or 6 to 12 shrimp (16 to 20 per lb.) |
Directions:
1. Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.
2. Bring broth to a boil in a 5- to 6-quart pan over high heat. Add clams and lobster. Cover and simmer until clams open and lobster is barely opaque in thickest part (cut to test), 5 to 10 minutes. As clams open, lift them from the simmering broth with a slotted spoon and keep warm.
3. After 10 minutes, add seasoned fish, scallops, and shrimp to simmering broth. Bring to a boil over high heat, then tightly cover pan and remove from heat. Let stand until shrimp, scallops, and fish are barely opaque in thickest part (cut to test), 3 to 5 minutes. Use in bouillabaisse or, with a slotted spoon, divide seafood equally among wide, shallow bowls. Over high heat, bring broth to boiling, then ladle into bowls.
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