Ingredients:
- 12 scallops
- 12 mussels
- 12 manila clams (little neck may be substituted)
- 6 cups lemon verbena broth, recipe follows
- 6 red teardrop tomatoes, halved
- 6 yellow teardrop tomatoes, halved
- 3 tbsp bouillabaisse butter, recipe follows
- 12 red rock crab legs, cooked (dungeness may be substituted)
- 2 quarts fish fumet (stock)
- 1 1/2 tbsp chimayo chili powder
- 1 tbsp chopped fennel fronds
Directions:
- Preheat oven to 350 degrees F.
- Grill the fillets to obtain marks to sear in juices and set aside. In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well. Do not cook fish and scallops through, cooking will be completed later on.
- In a saute pan with olive oil, caramelize the onions and fennel. Add garlic, prawns, and shellfish and continue to saute. Add the oysters and lemon verbena broth. Cook until the shellfish are open.
- Add fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 tablespoons of compound butter. Add rock crab and continue to simmer for 3 minutes. Place fish and scallops in the oven for 2 to 3 minutes to finish cooking. Spoon bouillabaisse into a bowl, and then add grilled fish and scallops.
- Garnish with chopped herbs and sprigs of verbena.
- Verbena Broth:
- In a saucepot heat olive oil and sweat the onions. Then add fennel tops and fumet. Bring to simmer, reduce heat, and continue to cook for 15 minutes.
- Take off heat and add verbena. Let sit for 15 minutes. Then cool in ice bath as soon as possible. Strain when cool and refrigerate until needed.
- Bouillabaisse Butter:
- Mix all ingredients in a stainless steel bowl when the butter is soft. Store refrigerated.
- Herb Mix:
- In a small bowl, mix all herbs together. Use for garnish.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2497.94 Kcal (10458 kJ) | ||
| Calories from fat | 1645.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 182.79g | 281% | |
|---|---|---|---|
| Cholesterol | 901.76mg | 301% | |
| Sodium | 1855.22mg | 77% | |
| Potassium | 2726.79mg | 58% | |
| Total Carbs | 50.81g | 17% | |
| Sugars | 12.96g | 52% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 165.23g | 330% | |
| Vitamin C | 45.9mg | 77% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 40.4mg | 225% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 203.05 Kcal (850 kJ) | ||
| Calories from fat | 133.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 281% | |
|---|---|---|---|
| Cholesterol | 73.3mg | 301% | |
| Sodium | 150.81mg | 77% | |
| Potassium | 221.66mg | 58% | |
| Total Carbs | 4.13g | 17% | |
| Sugars | 1.05g | 52% | |
| Dietary Fiber | 0.59g | 29% | |
| Protein | 13.43g | 330% | |
| Vitamin C | 3.7mg | 77% | |
| Vitamin A | 0.1mg | 57% | |
| Iron | 3.3mg | 225% | |
| Calcium | 16.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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