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Bouillabaisse (07.13.12)

Posted: 9:51 AM, Jul 13, 2012
Updated: 2012-07-13 19:07:29-04
Bouillabaisse (07.13.12)

by Chef Ryan Murray, La Caille

serves 10-12

  • 1 lb. Manila or Small clams (cleaned)
  • 1 lb. black mussels (cleaned)
  • 1 lb. small shelled & cleaned shrimp
  • 1 lb. cod filet
  • 1 lb. leeks, diced
  • 1 medium onion, diced
  • 3 – 4 cloves garlic, minced
  • 4 T. EVOO
  • ¼ tsp. dried thyme or 4 sprigs fresh
  • Pinch red pepper flakes
  • Pinch black pepper
  • ¾ tsp. kosher salt
  • 1 bayleaf
  • 24 oz. bottled clam juice (3- 8 oz. bottles)
  • 1 20 oz. can diced stewed tomato
  • 1 ½ cups white wine
  • 1 cup water
  • ¼ tsp. saffron

Saute leeks, onion in olive oil til soft
Add garlic thyme, red pepper flake, black pepper, salt and bayleaf.  Sauté 2 more min.
Add clam juice, tomatoes, white wine, water and saffron. Bring to a boil.
Heat and simmer 20 min.
Add clams, mussels and cook 5 minutes.
Add shrimp & stir all together. Top with Halibut.
Cover & Cook til mussels open and fish is done and flaky, about 8 minutes.