New Orleans Style Bouillabaisse Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grill the fillets to obtain marks to sear in juices and set aside. In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well. Do not cook fish and scallops through, cooking will be completed later on.
• In a saute pan with olive oil, caramelize the onions and fennel. Add garlic, prawns, and shellfish and continue to saute. Add the oysters and Lemon Verbena Broth. Cook until the shellfish are open.
• Add fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 tablespoons of compound butter. Add rock crab and continue to simmer for 3 minutes. Place fish and scallops in the oven for 2 to 3 minutes to finish cooking. Spoon bouillabaisse into a bowl, and then add grilled fish and scallops.
• Garnish with chopped herbs and sprigs of verbena.
• In a saucepot heat olive oil and sweat the onions. Then add fennel tops and fumet. Bring to simmer, reduce heat, and continue to cook for 15 minutes.
• Take off heat and add verbena. Let sit for 15 minutes. Then cool in ice bath as soon as possible. Strain when cool and refrigerate until needed.
• Mix all ingredients in a stainless steel bowl when the butter is soft. Store refrigerated.
• In a small bowl, mix all herbs together. Use for garnish.

Steps:

• To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
• Add the crab and shrimp shells; saute for ten minutes.
• Add the rest of the vegetables and cook until tender, about 20 mintues.
• Add stock or water and wine, herbs and saffron; simmer for an hour.
• Puree in batches and strain.
• To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
• Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
• Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
• Add 8 cups of the broth and bring to a boil.
• In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
• Add oysters and crab meat to the broth and seafood mixture.
• Add sauteed vegetables to the mixture and season to taste with salt and pepper.