slot bet 100 Seafood Bouillabaisse – Eric Theiss

Seafood Bouillabaisse

Seafood Bouilabaisse


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


  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.

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