Advertisement
YOU ARE HERE: KTUU Home→Collections→Olive Oil

Seafood bouillabaisse

November 17, 2009|by Chef Al Levinsohn
  • A Mediterranean version of a seafood stew provides a hearty, warming meal to fortify the soul.
A Mediterranean version of a seafood stew provides a hearty, warming meal to fortify the soul.

Serves 4

Bouillabaisse stock
(Can be prepared up to two days in advance and refrigerated until needed. Reheat to temperature when ready to use.)

Ingredients:

  • 3 tablespoons olive oil
  • 1/2 cup julienne leeks
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 2 tablespoons minced fresh garlic
  • 1 cup dry white wine
  • 27 ounces crushed plum tomatoes in thick puree
  • 2 cups clam juice (or chicken broth)
  • 1/2 teaspoon saffron
  • 3 bay leaves
  • Ground black pepper to taste
  • Kosher salt to taste

Procedure:

  1. Heat olive oil in heavy gauge soup pot over high heat until a light haze forms
  2. Add celery, leeks and onions
  3. Sauté quickly over high heat until just heated through and still crisp
  4. Lower heat slightly and add fresh garlic
  5. Deglaze pan with white wine and stir until almost evaporated
  6. Add tomatoes with puree and clam juice
  7. Check consistency -- if too thick adjust with more stock. Consistency should be on the thin side and just coat the back of a spoon
  8. Remove from heat until needed

Final preparation

Advertisement

Ingredients:

  • 2 tablespoons olive oil
  • 12 steamer clams
  • 1 cup white wine
  • 12 blue mussels, beards removed
  • 8 ounces Alaska scallops, side muscle removed
  • 1 pound (approximately 16) Alaska side stripe or spot shrimp, peeled
  • 4 split king crab legs, approximately 6 inches in length (optional)
  • 2 tablespoons fresh chopped herbs (equal parts rosemary, thyme and oregano)
  • 2 tablespoons fresh chopped parsley

Procedure:

  1. In a 4-quart sauté pan heat olive oil over medium heat until a light haze forms
  2. Add clams and white wine
  3. Cover with a tight-fitting lid
  4. Check after about 2 minutes -- the clams should begin to open
  5. As the first clams begin to open, add the mussels and cover
  6. Check after another 2 minutes -- when it appears the shell fish have nearly all opened, add the bouillabaisse stock
  7. Stir in scallops, shrimp and crab
  8. Simmer uncovered just until scallops and shrimp are heated through.
  9. Do not overcook seafood
  10. Stir in chopped herbs
  11. Adjust seasoning with salt and pepper
  12. Carefully spoon seafood out into a large serving dish and sprinkle with chopped parsley
  13. Serve with toasted French bread croutons and rouille
KTUU.com Articles
Copyright 2013 KTUU-TV
Terms of Service
|
Privacy Policy
|
Index by Date
|
Index by Keyword