The Lady's Bouillabaisse (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 pound mussels |
2 pounds firm fresh fish fillets, such as grouper or striped bass |
1/3 cup olive oil |
1 1/2 tablespoons finely chopped garlic |
3/4 cups chopped onions |
5 roma tomatoes, peeled and sliced, or 1 cup canned italian tomatoes |
1 teaspoon fennel seed |
pinch saffron |
1 tablespoon, plus 1/2 teaspoon kosher salt |
1 1/2 teaspoons freshly ground black pepper |
2 tablespoons butter plus more, for the bread and plating |
2 1/2 cups boiling water |
1/2 (8-ounce) bottle clam juice |
4 crab halves, cut in 1/2 |
1 pound unpeeled shrimp |
1 loaf french bread |
Directions:
1. Wash and scrub the mussels in cold water.
2. Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot.* Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside.
3. Cut the fish into 1-inch thick slices.
4. Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.
5. Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table.
6. *Cook's Note: If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.
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