If you live on an island where seafood is a main staple in everyone’s freezer and weekly new catches create the need to keep a certain turn around frequency, a Bouillabaisse may be a great way to clean out the deep-freeze. Since the old French recipe asks for a variety of Fin fish and shell fish mixed, it is a great way to create space in your freezer while having one of the best meals on earth.
For the past 2 weekends I have been preparing gallons of Roux for my fisherman friends who got tired of another piece of Kingfish, Grouper, Snapper etc. to be put on the grill or Southern Fried. Since the requests for the recipe have now reached dozens and dozens, I decided to publish my Quick Fix recipe. Quick fix because this one can be created in a couple of hours, rather than one or two days. In addition, I don’t like to have to peel and clean while eating, so no shells or cleaning in my recipes. Everything going into the roux is cleaned!
Hope you like it:
1 lb Fin fish (red snapper, flounder, trout)
1/2 To 1 lb shrimp, lobster, scallops, crab meat, any or all
18 small Clams, mussels, or lobster claws, any or all
1/4 c Olive oil
1 large Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 oz Can tomatoes (coarsely chopped) with liquid
2 c Fish stock, clam juice or chicken broth
1/2 c Dry sherry (or red wine or white wine- don’t be stingy)
2 tsp Salt
1/2 tsp each thyme, basil and 1 tsp of saffron
Pepper to taste
Fresh chopped parsley for garnish
Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster and crab. Scrub clams and mussels. Saute the onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer ten minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.