Hello dear blog readers, today I am thrilled to welcome Courtney from Barefoot in Boston. She writes about all sorts of things from shopping to her travels but what I admire her for most is her skill in the kitchen. I most always come away hungry after seeing what she's whipped up so consider this fair warning, I'm sure you will be starved after feasting your eyes on her latest culinary endeavors!
I was so thrilled when I got an email from Lissy asking if I would do a guest post on her blog while she was away in London/Paris. It was only fitting to post about a French dish. After flipping through several of my cookbooks I decided on Bouillabaisse. Bouillabaisse is a traditional Provençal fish stew and can have several variations. Side note: Saturday morning I was having breakfast, watching tv when I saw a commercial for Pier Fish, LLC. It is located at 10 New Market Sq, Boston. This place is unreal! It is basically a fish market in a warehouse and the best thing about this place…no middle man! The seafood comes directly from the fisherman to Pier Fish! We were also told that they get several shipments a day. We were able to get all this fresh seafood for under $30! That’s unheard of in Boston. Pier Fish is now my new fish market. Ok, back to the Bouillabaisse. I kept my version somewhat traditional, except I did not use mussels (BS is allergic) and I didn’t make my own fish stock (I think lobster stock is better anyway!) So here is my take on Bouillabaisse!
2 Lobsters (1.5 lbs) (I only used 1 in this recipe but everyone wants more lobster right?!)
1 pound of Cod, cut into 1 inch cubes
1 pound of Clams (I used cherrystones)
1 pound of Shrimp (cleaned & de-veined)
3 Carrots, chopped
2 Bay Leaves
1 Fennel bulb, sliced
3 Celery stalks, chopped
1 Onion, chopped
3 Garlic cloves, chopped
1 Teaspoon of crushed red pepper flakes
1 Tablespoon of Saffron
3 Cans of Diced Tomatoes (make sure to get the kind that doesn’t have salt added)
1 Cup of White Wine
Salt, Pepper to taste
Here’s what I did:
I brought 8 cups (12 if you cook 2 lobsters) of water to a boil and drop the lobster (s) into the pot and secure with a lid (doesn’t sound like a lot to boil a lobster but this process is more steaming than boiling.) After 12 minutes remove the lobster and run under cold water. Remove all the meat from the lobster (put the lobster meat in the refrigerator) and throw the shells back into the “cooking water.” Bring to a boil. Traditionally, a fish stock is made for the base of the bouillabaisse but rather than gathering fish heads, bones etc., I decided a lobster stock would add a more decedent level of flavor. In a separate pot, add 2 tablespoons of olive oil and sauté onion, garlic, carrots, celery & fennel. Once vegetables are soft, add saffron, pepper flakes, bay leaves, salt & pepper. Next, add the diced tomatoes, wine and strained lobster stock. Bring to a boil. Add cod. After 2 minutes add clams, after 4 minutes add shrimp, after 1 minute add lobster. Ladle into a bowl and serve with crusty bread. Bon appetit!