Seafood Bouillabaisse

Recipe courtesy of Beach Bistro

Directions:

Heat olive oil in a sauté pan over medium-high heat.

Add in garlic, shallot, celery, fennel and leeks. Sauté until just barely golden brown.

Add in clam juice, tomato juice and Pernod. Let simmer for a few minutes.

Add in herbs and continue to simmer.

Sprinkle in chives then add tomato and saffron. Let simmer.

Add shellfish first (clams and mussels) then the grouper and lobster.

Add white wine and continue to simmer. Add in shrimp.

Beach Bistro serves their Bistro Bouillabaisse with a fresh herb garnish, toast points, and house-made garlic aïoli.

Ingredients:

2 tablespoons Extra Virgin Olive Oil

½ clove Garlic, chopped

½ stalk Celery, chopped

½ small Shallot, chopped

1 tablespoon Leek, chopped

1 tablespoon Fennel, chopped

½ cup Clam Juice

¾ cup Tomato Juice

1 tablespoon Pernod

½ teaspoon Fresh Thyme, chopped

½ teaspoon Fresh Tarragon, diced

½ teaspoon Anise

1 teaspoon Fresh Chives, chopped

1 Plum Tomato, chopped

1 pinch Saffron

½ cup Dry White Wine

3 Fresh Local Little or Middle Neck Clams (Beach Bistro uses local Terra Ceia clams)

3 Fresh Mussels (Beach Bistro uses PEI mussels)

3 2-ounce pieces Fresh Fish (Beach Bistro uses Gulf of Mexico grouper)

1 Lobster Tail (Beach Bistro uses Nova Scotia lobster)

3 Fresh Shrimp (Beach Bistro uses Gulf of Mexico shrimp)

Directions: