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Thread: California Bouillabaisse

  1. #1
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    May 2007
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    California Bouillabaisse

    1 leek (white part), chopped fine
    2 cloves garlic, minced
    1 tablespoon olive oil
    5 1/2 cups seeded tomatoes, chopped
    6 ounces dry white wine
    4 cups fish stock *
    1/4 teaspoon toasted anise seed, crushed
    1/2 teaspoon grated orange rind
    Pinch saffron (1 to 2 pinches)
    3 tablespoons Italian parsley, chopped
    1/2 pound California rockfish fillet, cut in 8 pieces
    1/2 pound California shrimp, peeled and deveined
    1/2 pound California lobster meat, cooked
    Servings: 4
    Heat olive oil in the bottom of a large saucepan and sauté leek and garlic until limp but not brown. Stir in tomato and continue cooking for two minutes. Add fish stock, wine and seasonings. Cook over medium heat until mixture begins to simmer. Reduce heat and simmer for 15 minutes. Add fish and shellfish to broth. Cover and simmer 5 minutes or until seafood is cooked. Serve immediately.

    Notes: * Quick Tip:
    If you're in a hurry with no time to make fish stock, substitute clam juice or chicken stock.

    For a spicier flavor, sprinkle on dried red pepper flakes.

    A wide variety of seasonal California fish and shellfish may be substituted in this California*style fishermen's stew. Try adding California squid or California rock crab, plentiful yearlong. Most medium* to firm*textured fish would also work well in this recipe, including California lingcod, sablefish, swordfish, shark and halibut.

    Toast seeds in a dry skillet over medium heat to bring out the flavor.
    Last edited by Cookie; February 14th, 2008 at 01:16 PM.

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