Recipe for Bouillabaisse with Rockfish, Bay Scallops and Soft-Shell Crabs 
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Yield:
6 servings
Ingredients:
Amount Ingredient
For the rouille: ----------------
1/2 cup mayonnaise
1 x Yukon Gold potato, peeled, cooked until tender and cooled
1 tsp saffron threads
6 clv garlic
Salt and freshly ground black pepper to taste
----------------- For the bouillabaisse: ----------------
1/2 cup olive oil
6 clv garlic, peeled and crushed
1 tsp fennel seeds, ground
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 tbl orange zest, blanched in boiling water for 30 seconds
1 cup Pernod or white wine
6 oz rockfish fillet, cut into 1-inch chunks
6 oz grouper, sea bass or mullet fillet, cut into 1-inch chunks
6 x jumbo shrimp, peeled and deveined
6 sm soft-shell crabs *
1/2 qt fish stock **
2 cup crushed tomatoes, without juice
Salt and freshly ground black pepper to taste
Instructions:
Instructions: For the rouille: In a food processor or blender, combine the mayonnaise, potato, saffron, garlic, salt and pepper to taste and process for 1 minute. Scrape the mixture into a bowl, cover tightly and refrigerate.

For the bouillabaisse: In a large stockpot over low heat, heat the oil. Add the garlic, fennel and saffron and cook for 2 minutes. Add the scallops, mussels and clams and cook for 2 minutes. Add the orange zest and Pernod or wine (to taste) and cook for 1 minute. Add the rockfish, grouper, shrimp, soft-shell crabs, fish stock and tomatoes, increase the heat to medium, cover and cook for 4 to 5 minutes. Remove from the heat; season with salt and pepper to taste.

Divide the seafood evenly among individual soup bowls. Ladle the broth evenly over the seafood. Serve the rouille on the side with crostini.

* Note: If soft-shell crabs are unavailable, add additional amounts of other shellfish such as shrimp, clams, scallops or mussels.

** Note: Fish stock is available at some specialty markets and fish stores. You may substitute fish bouillon cubes or bottled clam juice.

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