Berghoff Restaurant Bouillabaisse |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook. Ingredients:
2 quarts fish stock |
2 cups canned diced tomatoes |
1 cup celery, julienned |
1 cup leek, julienned |
2 bay leaves |
1/8 teaspoon red pepper flakes |
1 pinch saffron thread |
48 mussels, debearded and scrubbed (3 pounds) |
32 littleneck clams, scrubbed (3 pounds) |
1 lb fresh salmon fillet, cut into 16 pieces |
1 lb fresh halibut fillet, cut into 16 pieces |
4 (4 ounce) lobster tails, shelled and halved |
32 raw shrimp, peeled and deveined (1 pound) |
salt |
ground black pepper |
Directions:
1. Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
2. Simmer for 15 minutes.
3. Add all the seafood.
4. Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
5. Season with salt and pepper.
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