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Receta Ted's Grill Bouillabaisse
by Global Cookbook

Ted's Grill Bouillabaisse
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Ingredientes

  • 3 quart Fish stock
  • 2 x Carrots, sliced diagonally
  • 4 x Stalks celery, sliced diag.
  • 1 x clv garlic, crushed
  • 1 x Leek, in 1/4-inch slices
  • 4 x Saffron threads (or possibly more)
  • 1 Tbsp. Cornstarch
  • 1 x Salt, white pepper
  • 1 x Warm pepper sauce
  • 1 x MSG (optional)
  • 4 x (8-ounce) lobster tails
  • 12 x Medium unpeeled shrimp
  • 16 x Scallops
  • 12 x Clams, well scrubbed
  • 4 x (5-ounce) halibut fillets*
  • 4 c. Clam juice
  • 3/4 c. Flat beer
  • 2 c. Dry white wine

Direcciones

  1. Note: Halibut fillets should be about 1/2-in. thick.
  2. Make fish stock by simmering 1 to 2 pounds heads and bones of white-fleshed fish only in 2 to 3 qts of water about 2 hrs. Add in water as needed. Strain stock into large kettle. Add in clam juice, beer, carrots, celery, garlic, leek and saffron. Bring to boil, reduce heat and simmer till carrots are crisp-tender. Combine cornstarch with 1/2 c. wine and stir into simmering sauce. Simmer 5 min, then season to taste with salt, white pepper, warm pepper sauce and MSG. Add in lobster tails, shrimp (which have been split down back and sand vein removed), scallops, clams and halibut. Add in remaining 1 1/2 c. wine. Bring to boil and boil 8 to 10 min or possibly till lobster is done and clams open. Serve in large bowls with generous amounts of liquid. Serve garlic toast or possibly warm crisp sourdough bread slices with Bouillabaisse, if you like.