Bouillabaisse With Rockfish, Bay Scallops And Soft

Name: Bouillabaisse With Rockfish, Bay Scallops And Soft Shell Crabs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. mayonnaise; 1 x Yukon Gold potato, peeled, cooked till tender and cooled; 1 tsp saffron threads; 6 clv garlic Salt and freshly grnd black pepper to taste; 1/2 c. extra virgin olive oil; 6 clv garlic, peeled and crushed; 1 tsp fennel seeds, grnd; 1 tsp saffron threads; 12 x Nantucket bay scallops, in the shell, scrubbed and rinsed; 12 x Maine mussels, in the shell, scrubbed, debearded and rinsed; 6 x littleneck clams, in the shell, scrubbed; 1 Tbsp. orange zest, blanched in boiling water for 30 seconds; 1 c. Pernod or possibly white wine; 6 ounce rockfish fillet, cut into 1-inch chunks; 6 ounce grouper, sea bass or possibly mullet fillet, cut into 1-inch chunks; 6 x jumbo shrimp, peeled and deveined; 6 sm soft-shell crabs *; 1 1/2 quart fish stock **; 2 c. crushed tomatoes, without juice Salt and freshly grnd black pepper to taste Crostini (thin slices of toasted bread)

Servings: persons

1/2 c. mayonnaise
1 x Yukon Gold potato, peeled, cooked till tender and cooled
1 tsp saffron threads
6 clv garlic Salt and freshly grnd black pepper to taste
1/2 c. extra virgin olive oil
6 clv garlic, peeled and crushed
1 tsp fennel seeds, grnd
1 tsp saffron threads
12 x Nantucket bay scallops, in the shell, scrubbed and rinsed
12 x Maine mussels, in the shell, scrubbed, debearded and rinsed
6 x littleneck clams, in the shell, scrubbed
1 Tbsp. orange zest, blanched in boiling water for 30 seconds
1 c. Pernod or possibly white wine
6 ounce rockfish fillet, cut into 1-inch chunks
6 ounce grouper, sea bass or possibly mullet fillet, cut into 1-inch chunks
6 x jumbo shrimp, peeled and deveined
6 sm soft-shell crabs *
1 1/2 quart fish stock **
2 c. crushed tomatoes, without juice Salt and freshly grnd black pepper to taste Crostini (thin slices of toasted bread)

1
For the rouille: In a food processor or possibly blender, combine the mayonnaise, potato, saffron, garlic, salt and pepper to taste and process for 1 minute.
2
Scrape the mix into a bowl, cover tightly and chill.
3
For the bouillabaisse: In a large stockpot over low heat, heat the oil.
4
Add in the garlic, fennel and saffron and cook for 2 min.
5
Add in the scallops, mussels and clams and cook for 2 min.
6
Add in the orange zest and Pernod or possibly wine (to taste) and cook for 1 minute.
7
Add in the rockfish, grouper, shrimp, soft-shell crabs, fish stock and tomatoes, increase the heat to medium, cover and cook for 4 to 5 min.
8
Remove from the heat; season with salt and pepper to taste.
9
Divide the seafood proportionately among individual soup bowls.
10
Ladle the broth proportionately over the seafood.
11
Serve the rouille on the side with crostini.
12
* Note: If soft-shell crabs are unavailable, add in additional amounts of other shellfish such as shrimp, clams, scallops or possibly mussels.
13
** Note: Fish stock is available at some specialty markets and fish stores.
14
You may substitute fish bouillon cubes or possibly bottled clam juice.

1110

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 c. mayonnaise, 1 x Yukon Gold potato, peeled, cooked till tender and cooled, 1 tsp saffron threads, 6 clv garlic Salt and freshly grnd black pepper to taste, and more.

Yes, Bouillabaisse With Rockfish, Bay Scallops And Soft Shell Crabs Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bouillabaisse With Rockfish, Bay Scallops And Soft Shell Crabs Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions