• Bouillabaisse With Rockfish, Bay Scallops And Soft Shell Crabs

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    • 1/2 c. mayonnaise
    • 1 x Yukon Gold potato, peeled, cooked till tender and cooled
    • 1 tsp saffron threads
    • 6 clv garlic Salt and freshly grnd black pepper to taste
    • 1/2 c. extra virgin olive oil
    • 6 clv garlic, peeled and crushed
    • 1 tsp fennel seeds, grnd
    • 1 tsp saffron threads
    • 12 x Nantucket bay scallops, in the shell, scrubbed and rinsed
    • 12 x Maine mussels, in the shell, scrubbed, debearded and rinsed
    • 6 x littleneck clams, in the shell, scrubbed
    • 1 Tbsp. orange zest, blanched in boiling water for 30 seconds
    • 1 c. Pernod or possibly white wine
    • 6 ounce rockfish fillet, cut into 1-inch chunks
    • 6 ounce grouper, sea bass or possibly mullet fillet, cut into 1-inch chunks
    • 6 x jumbo shrimp, peeled and deveined
    • 6 sm soft-shell crabs *
    • 1 1/2 quart fish stock **
    • 2 c. crushed tomatoes, without juice Salt and freshly grnd black pepper to taste Crostini (thin slices of toasted bread)


    1. For the rouille: In a food processor or possibly blender, combine the mayonnaise, potato, saffron, garlic, salt and pepper to taste and process for 1 minute. Scrape the mix into a bowl, cover tightly and chill.
    2. For the bouillabaisse: In a large stockpot over low heat, heat the oil. Add in the garlic, fennel and saffron and cook for 2 min. Add in the scallops, mussels and clams and cook for 2 min. Add in the orange zest and Pernod or possibly wine (to taste) and cook for 1 minute. Add in the rockfish, grouper, shrimp, soft-shell crabs, fish stock and tomatoes, increase the heat to medium, cover and cook for 4 to 5 min. Remove from the heat; season with salt and pepper to taste.
    3. Divide the seafood proportionately among individual soup bowls. Ladle the broth proportionately over the seafood. Serve the rouille on the side with crostini.
    4. * Note: If soft-shell crabs are unavailable, add in additional amounts of other shellfish such as shrimp, clams, scallops or possibly mussels.
    5. ** Note: Fish stock is available at some specialty markets and fish stores. You may substitute fish bouillon cubes or possibly bottled clam juice.

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