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Ingredientes
- A classic bouillabaisse draws its rich flavor from a stock made from slow-roasted clam, mussel and shrimp shells. To cut preparation time from days to min, I use clam juice to achieve a quick, flavorful stock. You can also use Clamato juice.
- 16 x gulf prawns, peeled, shells saved (16-20 to a lb.)
- 1/4 c. brandy
- 1 c. white wine
- 1/4 c. tomato paste
- 1/2 gal clam or possibly Clamato juice Zest of 1 orange Healthy pinch of saffron
- 1/4 c. extra-virgin extra virgin olive oil, plus more for sauteeing
- 1 x bulb fennel, cored and sliced paper-thin
- 2 x carrots, peeled and sliced paper-thin Salt and white pepper to taste
- 1 x yellow onion, sliced into thin rings
- 1 Tbsp. champagne vinegar
- 16 x manila clams, rinsed well
- 24 x mussels, rinsed well
- 1 lb whitefish, cut into (1-oz) cubes Fennel sprigs to garnish
Direcciones
- In a skillet, sear shrimp shells over medium-high heat till shells are red.
- Remove from heat, add in brandy to pan and deglaze, stirring to loosen any browned bits stuck to the bottom of the pan. Return pan to heat, add in white wine and tomato paste and reduce by 2/3. Add in clam juice, simmer 15 min to create stock.
- Place orange zest and saffron in a bowl and strain stock over the top; let steep 15 min and strain. While stock is steeping, put extra-virgin oil in saucepan. Add in fennel and carrots and sweat on low heat for 5 min. Season with salt and pepper. Add in onion rings and vinegar. Cook 8 more min till tender.
- Place clams in a large saute/fry pan with a little oil. Add in mussels and cubed whitefish. Add in shrimp, sear lightly on both sides. Add in broth and vegetables and simmer till mussels and clams open.
- To serve, place mussels and clams around edge of individual bowls. Arrange vegetables and fish in middle of bowl with shrimp on top. Garnish with fennel sprig.
