Vlad is leaving…Make Seafood Bouillabaisse!

10 Jun

Bouillabaisse

I still think about the bouillabaisse from Richtree in Toronto only because that’s the only place where it’s affordable.  It’s super easy to make and is a simple soup base with a crap load of seafood in it.  One of those one pot wonders that takes no time at all but is extra delicious for dipping bread into.

Since Vlad was leaving Vancouver for a few months, we decided to make a big pot of bouillabaisse with the help of T&T‘s awesome seafood department.  We made enough for at least 5-6 people for the price of one at a seafood restaurant.  Good deal!

Here’s the recipe!

What you need!
1 lb spot prawns
10-12 mussels
12-12 manila clams
6 red scallops
1/2-3/4  lb atlantic salmon
1/2-3/4  lb cod
1/2-3/4  lb perch
1 cup of white wine
1 can of chicken stock
2 tomatoes
1 lemon
6 shallots
4 cloves of garlic
1 red pepper
4 tbsp of fresh herbs (we used tarragon, basil, lemon thyme and oregano)
salt
olive oil

What to do!

1.  First things first!  Prepare all your ingredients first!  Mince the shallots and garlic.

2.  Slice the peppers very thinly and cut the tomatoes into small pieces.

cutting tomatoes

Vlad likes chopping!

3.  Inspect your fish for bones and pull any out with tweezers.  Remove skin if there is any present.

4.  Cube the fish into large pieces and set aside in the fridge.

5.  Inspect your seafood!  Dump the whole lot in a sink full of water.  Remove any beards from the mussels and clams.

mussels and manila clams

Look at these beauties!  Red scallops are delicious!

red scallops

6. Chop your herbs and cut your lemon into wedges.  A few ingredients will be thrown in right at the end to add freshness to the whole dish!

7.  In a large stock pot on high heat, drizzle in some olive oil and add the shallots and garlic.  Sautee until aromatic and turning slightly translucent.

minced shallots and garlic

8.  Add in the red peppers and sautee for a couple of minutes.  Add the can of chicken stock and about 2 cups of water.  Bring to a boil.

9.  Now we start adding seafood!  Put in the hard stuff first, mussels, clams and scallops.  Put a lid on it for a few minutes until they start opening up.  Add in your fish and stir very gently so they don’t break apart.  (In hindsight, I think the fish should’ve been added at the very end to avoid it crumbling)

bouillabaisse

10. Add the shrimp and put the lid on it.  Watch for the shellfish, once they start opening up and the shrimp turns opaque, you’re pretty much 99% done!

11.  Once the seafood is done, toss in the tomatoes and herbs.  Add the white wine and squeeze in the lemon.  Give it a few tosses to mix all the ingredients.

finishing touches on bouillabiasse

12.  Taste the broth, add salt if needed.  Serve with a dense bread loaf and enjoy!

Approx Costs:

I can’t really remember what everything was priced individually but the grocery bill came to about $35 not including the wine.

Total $40.00 for 6 servings or $6.68 per person!

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One Response to “Vlad is leaving…Make Seafood Bouillabaisse!”

  1. momjeans June 10, 2010 at 9:00 am #

    omg that looks so good! and explains why the big v looks so chubby in the photo.

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