Seattle Style "Bouillabaisse" Recipe

Name: Seattle Style "Bouillabaisse"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (2-ounce) salmon fillets; 6 (2-ounce) halibut fillets; 12 scallops; 1/4 cup olive oil; 1/2 sweet onion, diced; 1 fennel, diced; 1/2 tablespoon minced garlic; 12 shrimp or prawns, (21/25 per pound), peeled and deveined; 12 mussels; 12 Manila clams (Little Neck may be substituted); 12 oysters, Pacific yearling, petite (your favorite may be substituted); 6 cups lemon verbena broth, recipe follows; 9 fingerling potatoes, boiled and halved; 6 red teardrop tomatoes, halved; 6 yellow teardrop tomatoes, halved; 2 red beets, blanched, peeled, cut in eighths; 2 golden beets, blanched, peeled, cut in eighths; 12 baby carrots, peeled and blanched; 3 tablespoons bouillabaisse butter, recipe follows; 12 Red Rock crab legs, cooked (Dungeness may be substituted); 6 sprigs lemon verbena, for garnish; 1 tablespoon herb mix, recipe follows; 1 tablespoon olive oil; 1 diced sweet onion; 1 diced fennel top; 3 garlic cloves, crushed; 2 quarts fish fumet (stock); 2 bunches whole verbena; 2 pounds softened whole butter; 2 tablespoons minced garlic

Servings: persons

6 (2-ounce) salmon fillets
6 (2-ounce) halibut fillets
12 scallops
1/4 cup olive oil
1/2 sweet onion, diced
1 fennel, diced
1/2 tablespoon minced garlic
12 shrimp or prawns, (21/25 per pound), peeled and deveined
12 mussels
12 Manila clams (Little Neck may be substituted)
12 oysters, Pacific yearling, petite (your favorite may be substituted)
6 cups lemon verbena broth, recipe follows
9 fingerling potatoes, boiled and halved
6 red teardrop tomatoes, halved
6 yellow teardrop tomatoes, halved
2 red beets, blanched, peeled, cut in eighths
2 golden beets, blanched, peeled, cut in eighths
12 baby carrots, peeled and blanched
3 tablespoons bouillabaisse butter, recipe follows
12 Red Rock crab legs, cooked (Dungeness may be substituted)
6 sprigs lemon verbena, for garnish
1 tablespoon herb mix, recipe follows
1 tablespoon olive oil
1 diced sweet onion
1 diced fennel top
3 garlic cloves, crushed
2 quarts fish fumet (stock)
2 bunches whole verbena
2 pounds softened whole butter
2 tablespoons minced garlic
2 oranges, zested and juiced
1 tablespoon ground star anise
1 tablespoon saffron threads
1 tablespoon toasted and ground fennel seed
1 1/2 tablespoon Chimayo chili powder
2 tablespoons herb mix, recipe follows
Kosher salt
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives

1
Preheat oven to 350 degrees F.
2
Grill the fillets to obtain marks to sear in juices and set aside.
3
In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well.
4
Do not cook fish and scallops through, cooking will be completed later on.
5
In a saute pan with olive oil, caramelize the onions and fennel.
6
Add garlic, prawns, and shellfish and continue to saute.
7
Add the oysters and lemon verbena broth.
8
Cook until the shellfish are open.
9
Add fingerling potatoes, teardrop tomatoes, beets, and carrots.
10
Stir in the 3 tablespoons of compound butter.
11
Add rock crab and continue to simmer for 3 minutes.
12
Place fish and scallops in the oven for 2 to 3 minutes to finish cooking.
13
Spoon bouillabaisse into a bowl, and then add grilled fish and scallops.
14
Garnish with chopped herbs and sprigs of verbena.
15
In a saucepot heat olive oil and sweat the onions.
16
Then add fennel tops and fumet.
17
Bring to simmer, reduce heat, and continue to cook for 15 minutes.
18
Take off heat and add verbena.
19
Let sit for 15 minutes.
20
Then cool in ice bath as soon as possible.
21
Strain when cool and refrigerate until needed.
22
Mix all ingredients in a stainless steel bowl when the butter is soft.
23
Store refrigerated.
24
In a small bowl, mix all herbs together.
25
Use for garnish.
26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

3099

kcal

Calories

231

Fat

157

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 41 ingredients. The key ingredients include: 6 (2-ounce) salmon fillets, 6 (2-ounce) halibut fillets, 12 scallops, 1/4 cup olive oil, and more.

Yes, Seattle Style "Bouillabaisse" falls under the Soups & Stews 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.

Seattle Style "Bouillabaisse"

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