Bouillabaisse

this recipe was adapted from Bobby Flay's recipe.

Bouillabaisse

Ingredients

1/2 pound sea scallops
1/2 pound medium to large shrimp, shelled and de-veined

1/4 pound crabmeat
3/4 pound white pollock
1/2 pound tilapia
1/4 pound butter
4 ounces olive oil
4 garlic cloves, minced
1 onion, diced
1 carrot, diced
1/2 leek, diced
1/2 celery stalk, diced
Dry white wine
2 cups chicked stock
1 cup clam juice
2 tomatoes, peeled, seeded and chopped
1 small can tomato paste
20 threads of saffron
Fresh black pepper, to taste
2 small potatoes, peeled and diced
1/4 cup chervil, chopped

Directions

Preheat oven to 350 degrees.

Wash and clean the seafood. Cut white pollock into large pieces and place each type of seafood into individual baking pans.

Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. De-glaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the clam juice, chicken broth, chopped tomatoes, tomato paste, saffron threads, chervil, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.

Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes. Add seafood and sauce from each pan to bowls. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/bouillabaisse-recipe/index.html?oc=linkback