Ingredients Jump to Instructions ↓

  1. 2 Onions - chopped

  2. 5 Garlic cloves - minced

  3. 1/2 cup 73g / 2.6oz Parsley - chopped

  4. 1 Leek - sliced

  5. 2 tablespoons 30ml Olive oil

  6. 4 Tomatoes; peel - seed, chop

  7. 1/4 teaspoon 1 1/3ml Sugar

  8. 4 cups 948ml Doxee clam juice

  9. 1 cup 237ml Dry sherry

  10. 1 cup 237ml Water

  11. 2 Orange zest

  12. 1/8 teaspoon 0.6ml Cayenne

  13. 3 Saffron threads

  14. 1 Bay leaf

  15. 1 teaspoon 5ml Dried basil

  16. 1 teaspoon 5ml Dried thyme

  17. 1 tablespoon 15ml Salt - (or more-fish is bland)

  18. 1 lb 454g / 16oz Red snapper

  19. 1 lb 454g / 16oz Rock shrimp

  20. 1 lb 454g / 16oz Bay scallops

  21. 1 Clams - steamed*

  22. 12 Apalachicola oysters

Instructions Jump to Ingredients ↑

  1. Skin fish and cut into serving sized pieces. Use fillets. Flounder or other firm white fish may be substituted. *Reserve broth from steamed clams for use in the bouillabaisse.

  2. Heat olive oil in a lg. pot and cook garlic and onion until soft over mod. heat. Add the leek and cook for 10 minutes Add tomatoes and sugar. Simmer 5 minutes Add all remaining ingredients except seafood and simmer 30 minutes, covered. Strain the broth discarding the orange zest and bay leaf. Puree the remaining vegetables with some of the broth and return it to the pot. Add the salt and pepper adjusting to suit your taste.

  3. This portion can be refrigerated or frozen at this point. Strain the broth from the steamed clams and add to the pot. Add the clams (may be diced, if preferred). Add the remaining seafood and the dark portion of the leek and simmer for 3-5 minutes DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and serve with garlic bread and Sauce Rouille.

  4. I do not serve the shellfish in the shells as restaurants do due to the difficulty and awkwardness in the ability for guests to eat it while "fiddling" around with the shells. Recipe may be halved.



Send feedback