Ingredients
For the Broth
- ½ onion, diced
- ½ cup white wine
- ½ t powdered saffron
- ¼ cup ginger, chopped
- ¼ cup garlic, chopped
- ¼ t black pepper, freshly ground
- ½ pc lemon grass, chopped
- 1 sprig Kaffir lime
- 1 celery stalk, chopped
- 1 lime, juiced
- 2 t salt
- a couple fish bones
Directions for Broth
- Mix all the ingredients together
- Cook for 25 minutes and bring to simmer
- Skim
- Pass through chinois
For the Vegetable:
- ¼ red pepper
- ? cup white wine
- ½ celery
- ½ fennel
- ¼ t black pepper, freshly ground
- 1 fingerling potato
- 1 pc baby bok choy
- 1 tomato
- 3 oyster mushrooms
For the Bouillabaisse
- 4 oz. mid-Atlantic scup
- 4 oz. sea scallops
- 4 oz. shrimp
- 4 pc soft shell/steamer clams
- ¼ cup olive oil
- ½ shallots, thinly slice
- ½ cloves garlic, crushed
- 1 pc sliced French baguette bread
Directions
- Heat olive oil in a large (6-qt) saucepan. Sear scallops, fish, shrimp, then remove them from the pan.
- In the same pan drop the clams with the garlic and shallots, then add the broth and bring to boil.
- Add vegetable in the broth. Cook all together until the vegetable are crunchy and your clams are cooked.
- Sauté for one minute then add crushed garlic and sweet red pepper.
- Add tomato, celery, and fennel.
- Stir the vegetables into the oil with a wooden spoon until well coated. Then add another 1/4 cup of olive oil.
- Cook until the onion is soft and golden but not brown.
- Place a thick slice of crusty French bread, plain or slightly toasted.
