Flounder Bouillabaisse
Serves:
6 people
Prep Time:
00h 20
Cook Time:
01h 00
Clams, squid, scallops and flounder team up to satisfy the biggest appetites, guilt-free. Yet, aromatic, flavorful broth somehow wins the day.
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Ingredients and Method
Ingredients
- 1/2 cup dry sherry
- 1/2 teaspoon saffron
- 1 pound flounder
- 1/2 - 1 pound scallops
- 10 small clams
- 10 mussels
- 2 small squid, cleaned and sliced into rings
- 1/4 cup olive oil
- 1 large onion, diced
- 2 shallots, minced
- 1 carrot, diced
- 1 cup fennel bulb, thinly sliced
- 6 cloves garlic, minced
- 28 ounces tomatoes, diced with liquid
- 2 cups clam juice
- 1 tablespoon tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon thyme
- 1/2 teaspoon basil
- 2 tablespoons fresh parsley
- freshly ground black pepper
- FOR THE GARNISH:
- garlic-infused olive oil
- parsley
- red pepper flakes
Method
- Add saffron to sherry set aside.
- Cut fish into bite size pieces.
- Scrub clams and mussels.
- In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
- Add all liquids and seasonings including the saffron infused sherry.
- Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
- Serve hot in large bowls.
- Top with garnishes.
- Serve with crusty bread, and a tossed salad.
Products you will need
