Bouillabaisse With Rockfish, Bay Scallops And Soft Shell Crabs Recipe
Servings: 6
Ingredients
- 1/2 c. mayonnaise
- 1 x Yukon Gold potato, peeled, cooked till tender and cooled
- 1 tsp saffron threads
- 6 clv garlic Salt and freshly grnd black pepper to taste
- 1/2 c. extra virgin olive oil
- 6 clv garlic, peeled and crushed
- 1 tsp fennel seeds, grnd
- 1 tsp saffron threads
- 12 x Nantucket bay scallops, in the shell, scrubbed and rinsed
- 12 x Maine mussels, in the shell, scrubbed, debearded and rinsed
- 6 x littleneck clams, in the shell, scrubbed
- 1 Tbsp. orange zest, blanched in boiling water for 30 seconds
- 1 c. Pernod or possibly white wine
- 6 ounce rockfish fillet, cut into 1-inch chunks
- 6 ounce grouper, sea bass or possibly mullet fillet, cut into 1-inch chunks
- 6 x jumbo shrimp, peeled and deveined
- 6 sm soft-shell crabs *
- 1 1/2 quart fish stock **
- 2 c. crushed tomatoes, without juice Salt and freshly grnd black pepper to taste Crostini (thin slices of toasted bread)
Directions
- For the rouille: In a food processor or possibly blender, combine the mayonnaise, potato, saffron, garlic, salt and pepper to taste and process for 1 minute. Scrape the mix into a bowl, cover tightly and chill.
- For the bouillabaisse: In a large stockpot over low heat, heat the oil. Add in the garlic, fennel and saffron and cook for 2 min. Add in the scallops, mussels and clams and cook for 2 min. Add in the orange zest and Pernod or possibly wine (to taste) and cook for 1 minute. Add in the rockfish, grouper, shrimp, soft-shell crabs, fish stock and tomatoes, increase the heat to medium, cover and cook for 4 to 5 min. Remove from the heat; season with salt and pepper to taste.
- Divide the seafood proportionately among individual soup bowls. Ladle the broth proportionately over the seafood. Serve the rouille on the side with crostini.
- * Note: If soft-shell crabs are unavailable, add in additional amounts of other shellfish such as shrimp, clams, scallops or possibly mussels.
- ** Note: Fish stock is available at some specialty markets and fish stores. You may substitute fish bouillon cubes or possibly bottled clam juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 6 servings | |
| Calories 443 | |
| Calories from Fat 314 | 71% |
| Total Fat 35.55g | 44% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 904mg | 38% |
| Potassium 677mg | 19% |
| Total Carbs 11.7g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.07g | 1% |
| Protein 13.04g | 21% |
