Bouillabaisse

Ingredients

• •4 large scallops
• •8 oz atlantic cod
• •4 oz halibut steak
• •12 littleneck clams
• •8 large shrimp
• •4 cups clam juice
• •1 tbsp clam juice
• •4 oz yukon gold potatoes
• •1 tomatoes
• •1 pinch saffron threads
• •½ cup white wine
• •3 garlic cloves
• •1 small fennel bulb
• •1 onion
• •2 tbsp olive oil
• •¼ cup cream
• •¼ cup mayonnaise
• •2 tbsp garlic
• •½ lemon juice
• •1 tsp paprika
• •1 pinch saffron
• •1 pinch cayenne pepper
• •black pepper
• •1 garlic bread
• •1 tsp orange zest

Method

Adapted from foodista.com

1. 1In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
2. 2Remove from refrigerator and let warm to room temperature during last half hour of cooking.
3. 3In a 5 quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.
4. 4Add the onion, fennel and garlic.
5. 5Saute until the vegetables just start to brown.
6. 6Add the white wine and deglaze the pot while it reduces.
7. 7Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot.
8. 8Bring to a boil.
9. 9Turn the heat down to a low simmer.
10. 10Cook for 1 hour.
11. 11We use a simmer plate to prevent burning.
12. 12Lower the heat to medium low, add the clams, scallops and shrimp.
13. 13Cook for 4-5 minutes.
14. 14Add the fish.
15. 15Cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.