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Collection: Seafood
Recipe By: Mickey Mantle
Bastille Day Seafood Boullabaise
Ingredients
- The broth
- Makes about 8 cups
- Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 leek, chopped
- 2 tablespoons tomato paste
- Strips of orange zest from 1 orange
- Pinch of saffron
- Pinch of red pepper flakes
- 1 teaspoon fennel seed
- 2 sprigs each, parsley and thyme
- 1 bay leaf
- 2 cups chopped tomatoes (canned are fine)
- 2 cups dry white wine
- 2 pounds fish bones from red snapper, halibut or other whitefish
- 2 lbs seafood
- Ingredients
- 2 cloves garlic, finely minced garlic
- Pinch of saffron
- ¼ cup stale breadcrumbs
- 1 egg yolk
- 2 roasted red bell peppers (jarred is fine)
- ½ cup extra virgin olive oil
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Directions
- Instructions
- Heat a little olive oil in a large stock pot. Cook the onion, garlic and leek until they just start to soften. Move the veggies over to the side and add the tomato paste to the space you just made; cook a few minutes longer until it begins to darken.
- Add the rest of the ingredients. Stir well and bring to a boil, then cook for 5 minutes.
- Add the fish bones (cut to fit, if necessary), then enough water to just barely cover the bones. Bring the pot to a boil again and cook for another 5 minutes.
- Reduce the heat and simmer 30-40 minutes or until the meat starts to fall from the bones. Strain the broth into a clean pot and discard the solids. You can make the broth up to three days ahead or freeze it for six months.
- The seafood
- Plan on about 2 pounds of seafood per person. Choose a firm whitefish, like cod, flounder, halibut, monkfish or red snapper, and cut it into serving pieces of about 4 ounces each. I round out the mix with mussels, clams and shrimp. Crab, scallops, and lobster are delicious, too. Bring the broth to a simmer, gently add the fish and allow it to poach until the fish just flakes. Remove the fish to a serving platter and keep it warm. Add the rest of the seafood to the broth, cover it, and cook until the shells open and the shrimp are pink. Remove to the serving platter.
- Instructions
- In a food processor or blender, mix the first five ingredients until smooth. With the motor running, drizzle in the olive oil. Add salt to taste. Cover and refrigerate for up to three days.
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