Bouillabaisse
19/05/2009 11:21:12 pm catégorie
Soups Seafood
3 qt Fish stock
2 Carrots; sliced diagonally
4 Stalks celery;sliced diag.
1 Clove garlic; crushed
1 Leek; in 1/4-inch slices
4 Saffron threads (or more)
1 tb Cornstarch
Salt, white pepper
Hot pepper sauce
MSG (optional)
4 (8-oz) lobster tails
12 Medium unshelled shrimp
16 Scallops
12 Clams; well scrubbed
4 (5-oz) halibut fillets*
4 c Clam juice
3/4 c Flat beer
2 c Dry white wine
*Note: Halibut fillets should be about 1/2-in. thick. Make fish stock
by simmering 1 to 2 pounds heads and bones of white-fleshed fish only
in 2 to 3 quarts of water about 2 hours. Add water as needed. Strain
stock into large kettle. Add clam juice, beer, carrots, celery,
garlic, leek and saffron. Bring to boil, reduce heat and simmer until
carrots are crisp-tender. Combine cornstarch with 1/2 cup wine and
stir into simmering sauce. Simmer 5 minutes, then season to taste
with salt, white pepper, hot pepper sauce and MSG. Add lobster tails,
shrimp (that have been split down back and sand vein removed),
scallops, clams and halibut. Add remaining 1 1/2 cups wine. Bring to
boil and boil 8 to 10 minutes or until lobster is done and clams
open. Serve in large bowls with generous amounts of liquid. Serve
garlic toast or hot crisp sourdough bread slices with Bouillabaisse,
if desired.
