SEAFOOD****Seafood and Clam Bourride

By Unblond1

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

Be sure to steam clams (or other mollusks) separately - otherwise you have to bring the tomato mixture to too high of a boil to open the shells. It's then too hot to cook the fish and you have to let it cool down.

Ingredients

• 3 SERVINGS
• 1 large leek (white parts only), cut crosswise into 1/4-inch-thick slices
• 5 1/2 oz. halibut, cut in 1" chunks
• 3 1/4 oz. shrimp, shelled (about six)
• 5 3/4 oz. scallops, cut in four if large
• 2 tbsp. EVOO
• 1 1/2 servings Slow-braised tomatoes (four halves, cut in four)
• 1/4 cup diced fennel
• 1 shallot, sliced
• 2 cloves garlic, thinly sliced
• 10 littleneck clams, with shells, 1 lb.
• 1/3 cup white wine
• 1/3 cup clam or chicken broth
• pinch dried hot red pepper flakes (easy - there are already some in the tomatoes)
• 1 tsp. finely grated fresh lemon zest
• 4 fresh basil leaves, chiffonade
• 1 tbsp. chopped fresh parsley

Details

Servings 3

Preparation

Step 1

* Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then sauté leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes. Add sliced garlic and sauté, stirring, until fragrant, about 2 minutes.

* Add wine, broth, red pepper flakes, zest, and tomato halves and cook, covered for five minutes to blend flavours. Heat water in a separate pot with a steamer insert. Add clams and cook until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.) Using tongs, transfer clams to 3 large bowls.

* Add fish and remaining seafood to tomato mixture and simmer, covered, until fish is just cooked through, 4 to 6 minutes. Remove from heat and stir in basil and parsley. Season with salt and pour over clams.

Accompaniment: Orange and Saffron Aïoli