Christian D'Agostino: Bouillabaisse- French Seafood Stew - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Christian D'Agostino: Bouillabaisse- French Seafood Stew

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Bouillabaisse- French Seafood Stew

3oz extra virgin olive oil

1 Tbsp. chopped garlic

1 yellow onion diced

1 fennel bulb sliced

1 large tomato diced

1 scallion sliced

1 tsp. chopped thyme

6 leaves of sliced basil

2oz. white wine

2oz anisette

2 cups clam juice

1 cup fully cooked and sliced fingerling potatoes

1 pinch saffron

8 little neck clams

12 mussels

1 lobster tail split

8oz seabass

4 shrimp peeled and deveined

4 scallops

Salt and pepper to taste


Using large deep sauté pan cook garlic and onion in olive oil for about one minute.  Be sure not to brown garlic.  Add wine, anisette, saffron, clam juice, thyme and all seafood.  Cover pan with lid and cook on medium heat for about 3 minutes.  Add potatoes, tomatoes, fennel, scallion and basil. Continue cooking with lid on for 5 more minutes or until clam and mussel shells are opened and shrimp, scallops, seabass and lobster are just done. Season broth with salt and pepper.  Present in large serving bowl.  Serves about 4 people as an entrée.

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