Bouillabaisse

Allergies: Fish, Shellfish & Crustacean4 ServingsCalories: 380 per serving

Try this classic French fish stew and impress your guests with this tasty Bouillabaisse recipe packed with halibut, clams, lobster, shrimp, and crabs.

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Phase 1-2-3

Ingredients

  • 1 lbs halibut steak
  • 4 clams
  • 2/3 cup clam juice
  • 1/4 lbs lobster, fresh
  • 1/4 lbs shrimp, peeled, deveined
  • 1/4 lbs crab
  • 2 1/2 cups zucchini, cut into fine strips
  • 2 cups celery, chopped
  • 1 cup asparagus, cut 1″ thick
  • 1/2 cup radish, sliced
  • 1 cup leek, sliced
  • 1 cup green onion, sliced
  • 1 garlic, minced
  • 1 tsp parsley, chopped
  • 1 tsp thyme
  • 1/2 cup crushed tomatoes
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 pinch saffron
  • hot sauce, to taste
  • 1 tsp sea salt

Directions

  1. Sear halibut steaks in olive oil. Add shrimp. When cooked, set aside.
  2. Cook lobster in boiling water for 6 minutes, remove meat from shell. Set meat aside with the halibut and the shrimp. Set cooking water aside.
  3. Simmer lobster shells in clam juice for 30 minutes. Add 6 cups of lobster water to prepare a base.
  4. Sauté celery, garlic and paprika in the halibut pan for 5 minutes. Do not allow to brown.
  5. Add Tomato and Basil sauce and parsley. Cook for 4 minutes.
  6. Cook asparagus in salted, boiling water. Set aside.
  7. Sauté green onions, zucchini, radish and leek. Add asparagus. Add filtered base, saffron and thyme. Simmer for approximately 20 minutes. Add fish and reheat.
  8. Serve very hot.
  9. NOTE: Retain all cooking water to be filtered and used as a base.
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