Bouilliabase - Xmas Eve

Bouilliabase - Xmas Eve
Bouilliabase - Xmas Eve

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    jars Citarella red pepper aoli. (About 1/2 jar for broth, to taste, kitchen twine

  • 2

    quarts Citarella fish broth, 1-2 jars clam juice

  • 3

    loaves crusty bread (sliced thick, painted with aoli, then toasted, 35 pieces

  • 1/2

    cup olive oil

  • 2

    chopped onions

  • 4

    chopped celery ribs

  • 8

    cloves garlic, crushed

  • 2

    lbs chopped tomatoes (gutted/seeded first)

  • 2

    chopped fennel bulbs, save stems for herb wrap

  • 6

    inches orange peel (no white pith)

  • 12-16

    parsley sprigs

  • 4

    sprigs thyme

  • 2

    bay leaves

  • 2

    + pinches saffron

  • 4

    tsps salt

  • 12-16

    peppercorns

  • 2

    quarts water

  • 2

    cups white wine

  • 10-12

    lbs seafood (mussels-3doz, cod 36 pieces, jumbo shrimp 36, 18 sm lobster tails)

Directions

slowly sauté olive oil, onions, celery, and fennel bulbs until onions are translucent. Tie up fennel stems, parsley, and thyme. Add everything except fish, and simmer on low for at least an hour. On day of, boil again, reduce to low simmer and cook fish in broth. ( only about 3-8 minutes per)

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