Servings: 8 servings
Ingredients
Bouillabaisse:
- 1 pinch Saffron
- 1 cup Leeks chopped
- 3 cups Fresh Tomatoes peeled and seeded
- 1 Orange zested
- 1 cup Fennel chopped
- 2 tbsp Garlic minced
- 2 tbsp fresh parsley chopped
- Salt & Pepper
- 2 lb. Cod or haddock cut into large chunks
- 1/2 lb. Calamari
- 1 lb. Shrimp peeled and deveined
- 1 lb. Mussels washed
- 1 lb. Littleneck clams washed
- 4 Lobsters split
Fish Fumet for Bouillabaisse:
- 1 cup onions chopped
- 1/2 cup Celery chopped
- Salt & Pepper
- 2 cloves Garlic chopped
- 1 Bay leaf
- 1/2 tsp Thyme leaves
- 2 lb. Fish bones
- 1 cup White Wine
- 3 cups Water
Saint-André Cheese Croutons:
- 8 oz. Saint-André cheese
- 16 slices French bread
Instructions
Fish Fumet for Bouillabaisse:
- The fish fumet can be prepared ahead of time. In a large saucepan, simmer all ingredients for 30 minutes. Strain through a mesh strainer and set aside.
Bouillabaisse:
- Heat fish fumet and simmer for eight minutes. Add saffron, leeks, tomatoes, orange zest, fennel, garlic, parsley, and salt and pepper and bring to a simmer.
- Add fish and lobster and cook for eight minutes. Add shrimp, mussels, calamari, and littlenecks. Cook for six minutes.
- Divide bouillabaisse among eight bowls. Arrange one-half of a lobster on top of each bowl and insert two cheese croutons.
Saint-André Cheese Croutons:
- Preheat oven to 350 degrees. Spread cheese on bread and bake for 12 minutes or until crispy.
Notes
This recipe is provided by The Pilot House located at 14 Gallo Road in Sandwich and also appeared in the 2014 November/December issue of Cape Cod LIFE.
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