Posted Thursday, September 2, 2010
View the recipe demo:
1/2 onion, chopped
1/2 head fennel, chopped
3 stalks celery, chopped
4 cloves garlic, whole
3 ounces tomato paste
1 bay leaf
1 sprig fresh thyme
1 pinch cayenne
1 pinch saffron
1 pound fish bones and trim
1 body and shell of steamed lobster (meat reserved), washed and crushed
4 ounces Pernod
4 ounces white wine
For the Dish:
8 ounces fish, cut into 12-ounce cubes
8 fresh dry scallops
8 shrimp, cleaned
meat of 1 streamed lobster, cut for four
For the rouille combine the following and keep refrigerated:
4 ounces mayonnaise
1 tablespoon bouillabaisse broth, cooled
4 threads saffron, crushed between your fingers
1/4 teaspoon minced garlic
To make the broth:
Combine all ingredients, toss lightly and refrigerate overnight if time allows. Put ingredients into a large stockpot and cover generously with water. Bring to a boil, reduce to a simmer and cook gently for one hour. Strain liquid through a sieve.
To make the dish:
In a wide pot, add the hot bouillabaisse broth and raw seafood. Remove the items as they are cooked - the mussels will open first, then the shrimp, fish and scallops will be done, and last the clams. Add the cooked lobster to heat through. When the seafood has been cooked and removed, whisk into the broth a touch of whole, unsalted butter. Taste and adjust seasoning. Arrange the seafood in a large bowl. Pour hot broth over the seafood, garnish with chives and grilled bread spread with rouille.
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.