Bouillabaisse

By tulawdog

Ingredients

• 2/3 lb monk fish, cubed
• 1/4 lb bay scallops
• 1/2 lb mussels
• 3 medium ripe tomatoes, peeled and de-seeded
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 2 stalks celery, finely sliced
• zest of 1 lemon
• 2 tsp fennel seeds
• 1/4 tsp saffron soaked in 2 T hot water
• 1/2 tsp saffron soaked in 1/4 cup warm dry white wine
• 2-1/2 cups fish/lobster stock ( I used lobster bouillon)
• 2 T + 1/3 cup olive oil
• 3-4 stalks of summer savory
• 2 stalks rosemary
• 2 T parsley, minced for garnish
• Salt and pepper as needed

Preparation

Step 1

Combine salt, 1 clove garlic (minced),2 T olive oil and saffron in water with the water and marinate the monk fish and scallops in it for about an hour in the fridge.

Meanwhile, in a large pot, heat up the 1/3 cup of oil. Saute onions, garlic and celery for 10 minutes until soft. Add the tomatoes, stock and fennel. Tie the summer savory and rosemary with a string and toss into the broth. Bring the mixture to a boil and simmer covered on low for 45 minutes to an hour.

Remove pan from heat and strain the mixture. From the strained vegetables, pick out the tomato-y pieced and pulse into a puree. You may get some of the celery and onion, it's ok! Bring the broth back to a rolling boil and stir in the tomato puree. If you are using any oily fish like mahi-mahi, add that first and cook. Then add the firm fleshed fish.

I had only monk fish, which is firm fleshed, so I started with it. Cook the fish for a few minutes until almost done. Then add the scallops and cook another two minutes. Finally.Add mussels and cook another a couple of minutes.

You can either strain out the fish, divide among bowls and then add the broth over or just ladle out the broth assuming you are going to be equitable with the seafood! :) Sprinkle fresh parsley over the bouillabaisse and serve with fresh bread and rouille (recipe below).