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Stew: French Seafood Stew (Bouillabaise)




Source of Recipe


Chef: David Fhima


List of Ingredients




8 cups Seafood broth
6 baby potatoes
1 oz. pea pods
2 oz. haricot vert *
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup sugar peas
8 asparagus stalks
10 mussels
10 clams
10 scallops
4 large shrimp
1/2 cup bay shrimp
1/2 tsp. saffron
1/4 cup olive oil
2 tbs. garlic
2 tbs. chopped vidalia onions
2 cups white wine (cooking wine, not sweet wine)
salt and pepper to taste

For Rouille:
1/4 lb. butter Hint of Saffron
1/2 tbs. garlic touch of Bernod or Ricard

Recipe



Saute onion, garlic, carrots, celery, potatoes, green beans and haricot vert in 3 tbls of olive oil until golden brown. Add one cup of white wine and 2 cups of seafood broth. In another saute pan, in 1 tbls. of olive oil, saute all the seafood. Add salt and pepper and saffron. Add the rest of the wine and seafood broth. Combine the two, and cook until seafood is cooked.

For Rouille Mix all ingredients in a blender until smooth.


* haricot vert
[ah-ree-koh VEHR]
The French term for "green string bean," haricot meaning "bean" and vert translating as "green."