Bouillabaisse
Prep: 20 minutes
Cook: 35 minutes
Serves: 8
2 tablespoons PICS unsalted butter, melted
2 tablespoons PICS olive oil
1 small fennel bulb, thinly sliced
1/2large leek, thinly sliced (about 1-1/2 cups)
2 garlic cloves, minced
1 pound M32 red potatoes, chopped (about 6 potatoes)
1 can (14.5 ounces) PICS diced tomatoes
6 cups seafood stock
1/4cup brandy
1/2teaspoon kosher salt
1/8teaspoon saffron (optional)
2 pounds seafood such as lobster tails (4- to 5-ounces each), cod/halibut fillets (cut into 1-1/2-inch pieces), clams, mussels, M32 scallops and/or M32 raw 16-20 count shell-on shrimp, thawed if necessary
1.Preheat oven to 350°. Brush both sides of baguette slices with butter; place in single layer on rimmed baking pan. Bake 12 minutes or until golden brown and toasted.
2.In large saucepot, heat oil over medium-high heat. Add fennel and leek; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Reduce heat to medium; stir in potatoes, tomatoes with their juice, stock, brandy, salt and saffron, if desired. Cover and cook 15 minutes or until potatoes are tender and liquid has reduced by a quarter, stirring occasionally; reduce heat to medium-low.
3.If using lobster tails, with scissors, cut underside of tail shells lengthwise down center; with fingers, spread shells apart slightly. Add lobster tails to saucepot; cover and cook 4 minutes. Add cod and halibut; cover and cook 2 minutes. Add clams, mussels, scallops and shrimp; cover and cook 5 minutes or until lobster, scallops and shrimp turn opaque throughout, internal temperature of fish reaches 145°, and clam and mussel shells open. Makes about 15 cups.
4.Serve Bouillabaisse with toasted baguette slices.
Approximate nutritional values per serving (1-3/4 cups, 2 slices baguette):
268 Calories, 7g Fat (2g Saturated), 67mg Cholesterol,
935mg Sodium, 30g Carbohydrates, 3g Fiber, 17g Protein
Chef Tip:
If using a larger lobster tail (6-8 ounces), cook 1 minute longer before adding the rest of the seafood/fish. Once Bouillabaisse is finished cooking, use scissors to cut the tail lengthwise in half, then crosswise in half and return to saucepot.