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Seattle Style "Bouillabaisse" Recipe

by Global Cookbook

Ingredients

6 x (2-oz) salmon fillets 6 x (2-oz) halibut fillets 12 x scallops 1/4 c. extra virgin olive oil 1/2 x sweet onion, diced 1 x fennel, diced 1/2 Tbsp. chopped garlic 12 x shrimp or possibly prawns, (21/25 per lb.), peeled and deveined 12 x mussels 12 x Manila clams (Little Neck may be substituted) 12 x oysters, Pacific yearling, petite (your favorite may be substituted) 6 c. lemon verbena broth, recipe follows 9 x fingerling potatoes, boiled and halved

6 x red teardrop tomatoes, halved 6 x yellow teardrop tomatoes, halved 2 x red beets, blanched, peeled, cut in eighths 2 x golden brown beets, blanched, peeled, cut in eighths 12 x baby carrots, peeled and blanched 3 Tbsp. bouillabaisse butter, recipe follows 12 x Red Rock crab legs, cooked (Dungeness may be substituted) 6 sprg lemon verbena, for garnish 1 Tbsp. minced fennel fronds 1 Tbsp. minced fresh parsley 1 Tbsp. minced fresh tarragon 1 Tbsp. minced fresh chives

Directions

1. Preheat oven to 350 degrees F.
2. Grill the fillets to obtain marks to sear in juices and set aside. In a warm saute/fry pan with light oil, sear the scallops to seal in the juices and set aside as well. Don't cook fish and scallops through, cooking will be completed later on.
3. In a saute/fry pan with extra virgin olive oil, caramelize the onions and fennel. Add in garlic, prawns, and shellfish and continue to saute/fry. Add in the oysters and lemon verbena broth. Cook till the shellfish are open.
4. Add in fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 Tbsp. of compound butter. Add in rock crab and continue to simmer for 3 min. Place fish and scallops in the oven for 2 to 3 min to finish cooking. Spoon bouillabaisse into a bowl, and then add in grilled fish and scallops.
5. Garnish with minced herbs and sprigs of verbena.

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