Actually called Bouillabaise, this dish is generally found in French restaurants. Â I love this dish on a cold winter day with a nice crisp glass of white and a pair of slippers. Â I was at the fish store getting my ingredients and I get so bloody excited when I’m in there I want to buy one filet of every fish… I restrained myself, barely. Â Ended up buying 2 beautiful lobster tails (plus all the other stuff already on my list) and served them on top of these delicious seafood bowls.
Also, I like this dish to be spicy but feel free to omit the Sambal Oelek in the ingredient list. Â I will make a version of this again soon but thicken up the sauce and serve it over (Paleo) pasta, yum!
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Ingredients
- 12 large Argentinian prawns, shelled
- 200 grams baby shrimp
- 8 large scallops
- 20 mussels
- 200 grams halibut filet, cut into bite-size chunks or cod if you prefer
- 200 grams salmon filet, cut into bite-size chunks sockeye works well here
- 1 cup dry white wine divided
- 1 cup vegetable broth, I love the Pacific Foods brand (gluten and yeast free)
- 1/2 cup fish or clam broth, or use more veggies stock
- 1/2 cup carrot juice
- 1 cup crushed tomatoes
- 1 15 oz can diced tomatoes
- 1 bunch fresh thyme, tarragon and parsley, tied with kitchen twine
- 2 bay leaves
- 2 cups celery, sliced
- 1 large fennel bulb, chopped coarsely
- 5 cloves garlic minced
- 1 large yellow onion, diced
- 3 green onions, chooped
- 3 tbsp butter or ghee (clarified butter), for frying
- 1 tbsp sambal oelek (spicy garlic & chili paste)
- salt and pepper, to taste
Servings: people
Instructions
- Start by melting 1 tbsp of butter or ghee in a large wok on medium heat. Throw in your yellow onion, fennel and celery and sauted for about 10 minutes or until onion is translucent. Add 3 of the minced garlic cloves and saute for an additional 2 minutes.
- Throw in half the white wine, little by little until absorbed fully. Transfer to a big pot and incorporate all your broths, carrot juice, diced & crushed tomatoes, sambal oelek, bay leaves and fresh herbs. Let simmer on low heat with cover on.
- In your same wok, melt 1 tbsp of butter until melted then add the remaining garlic cloves. At this point you can add your scallops and fish and fry for about 3 minutes, then add prawns and fry for another 3 minutes. Add in 1/4 cup of white wine to deglaze the pan and simmer for 1 more minute. Incorporate to the pot.
- You can now now add the last tbsp of butter to the wok. When melted add chopped green onions and saute for a minute. Add mussels and remaining white wine and simmer for about 3 minutes. Add to the pot along with the baby shrimp. Season with salt and pepper to taste.
- Leave on to simmer on low heat for another 10 minutes. Remove bunch of fresh herbs and bay leaves and discard. Serve with a side of asparagus and rice if you eat grains.
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