Recipe for Seattle Style "Bouillabaisse" 
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Yield:
6 servings
Ingredients:
Amount Ingredient
6 x (2-ounce) salmon fillets
6 x (2-ounce) halibut fillets
12 x scallops
1/4 cup olive oil
1/2 x sweet onion, diced
1 x fennel, diced
1/2 tbl minced garlic
12 x shrimp or prawns, (21/25 per pound), peeled and deveined
12 x mussels
12 x Manila clams (Little Neck may be substituted)
12 x oysters, Pacific yearling, petite (your favorite may be substituted)
6 cup lemon verbena broth, recipe follows
9 x fingerling potatoes, boiled and halved
6 x red teardrop tomatoes, halved
6 x yellow teardrop tomatoes, halved
2 x red beets, blanched, peeled, cut in eighths
2 x golden beets, blanched, peeled, cut in eighths
12 x baby carrots, peeled and blanched
3 tbl bouillabaisse butter, recipe follows
12 x Red Rock crab legs, cooked (Dungeness may be substituted)
6 x sprg lemon verbena, for garnish
----------------- Herb Mix: ----------------
1 tbl chopped fennel fronds
1 tbl chopped fresh parsley
1 tbl chopped fresh tarragon
Instructions:
Instructions: Preheat oven to 350 degrees F.

Grill the fillets to obtain marks to sear in juices and set aside. In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well. Do not cook fish and scallops through, cooking will be completed later on.

In a saute pan with olive oil, caramelize the onions and fennel. Add garlic, prawns, and shellfish and continue to saute. Add the oysters and lemon verbena broth. Cook until the shellfish are open.

Add fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 tablespoons of compound butter. Add rock crab and continue to simmer for 3 minutes. Place fish and scallops in the oven for 2 to 3 minutes to finish cooking. Spoon bouillabaisse into a bowl, and then add grilled fish and scallops.

Garnish with chopped herbs and sprigs of verbena.

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