Seafood Bouillabaisse

 

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Seafood Bouillabaisse
Servings: 4 Servings
Author: Courtesy Jerry Regester, executive chef, The Ranch Club at the Santa Lucia Preserve in Carmel
Ingredients
  • 1 shallot
  • 1 fresh bay leaf
  • 1 tablespoon extra-virgin olive oil
  • ¼ fennel, diced
  • 1 teaspoon garlic, chopped
  • 1 teaspoon fresh thyme
  • 2 piquillo peppers
  • 1 tablespoon tomato paste
  • Zest from 1 orange
  • ½ cup Monterey Chardonnay
  • 1 cup clam juice
  • ½ 12-ounce can fire-roasted tomatoes, diced
  • 1 pinch of saffron
  • 1 pound clams
  • 1 pound mussels
  • ½ pound seafood assortment (lingcod, swordfish, tuna, salmon, etc.)
  • 4 ounces Dungeness crabmeat
  • 1 ounce Pernod
Instructions
  1. In a medium sauce-pot, add the olive oil and slowly cook the shallot, fennel, garlic, thyme and peppers without getting any color on them. When shallot is translucent, add the tomato paste and orange zest. Deglaze with the wine and reduce by half. Next add the clam juice, tomatoes and saffron, and let stew on low heat for about 10–15 minutes.

  2. Then when you are ready to serve, add the clams and mussels to the pot, and cook until they steam open. Next add the fish to the pot and cook about 3–4 minutes longer. Finish with a splash of Pernod.
  3. Enjoy with a glass of Monterey County wine.

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