Seafood Bouillabaisse

Seafood Bouilabaisse

SERVES ABOUT 6-8

  Ingredients 
 3 tbsp. olive oil 
 3 garlic cloves, peeled and minced 
 1⁄2 cup fennel, diced 
 1 onion, diced 
 1 shallot, peeled and minced 
 10 saffron threads 
 6 plum tomatoes, peeled and chopped 
 1⁄2 cup white wine
 3 cups fish stock
 1 bay leaf
 3 sprigs fresh tarragon
 1 lb. cod 
 3⁄4 lb. medium to large shrimp, shelled and de-veined 
 20 mussels, scrubbed well, beards removed 
 20 clams
 4 (4-5 oz.) lobster tails 

Directions

1. Preheat the Copper Chef on medium heat. Add olive oil. Sauté garlic, fennel, onion, saffron, and shallots for 3-4 minutes or until translucent.
2. Add the chopped plum tomatoes, white wine, fish stock, bay leaf, tarragon, cod, shrimp, mussels, clams, and lobster tails. Cover. Turn the heat up to medium-high.
3. Cook until the shellfish open, about 15 minutes.
4. Serve.

Eric’s Tip: If saffron is unavailable, add 1 tbsp. paprika and 2 tsp. ground turmeric.