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San Souci Bouillabaisse

Posted Thursday, September 2, 2010

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Submitted by

Ben Farnbrough

San Souci

Ingredients & Directions

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
12 clams
12 mussels
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.

Serves 4


S is for Seafood

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