Neptune's Bounty Bouillabaisse Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Fennel bulb | 1 Medium | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 2 Cup (16 tbs) | |
| Clam Juice | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Light coconut milk | 1 Cup (16 tbs), canned | |
| Saffron threads | 1/2 Teaspoon, crushed | |
| 12 ounces small red potatoes, cut into 1/2" cubes | ||
| 8 ounces halibut fillets, cut into 2" cubes | ||
| 8 ounces bay scallops | ||
| Large shrimp | 8 Ounce, deveined | |
| 12 mussels, scrubbed and beards removed | ||
| Pepper sauce | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Warm the oil in a Dutch oven over medium heat.
Add the fennel, onions, and garlic.
Cook, stirring often, for 7 to 10 minutes, or until the fennel is soft and tender.
Add the tomatoes, clam juice, water, coconut milk, saffron, and potatoes.
Cook for 15 minutes, or until the potatoes are just tender.
Add the halibut, scallops, shrimp, mussels, and hot-pepper sauce (if using).
Reduce the heat to low, cover, and cook for 5 minutes, or until the mussels have opened and the halibut and shrimp are opaque in the center when tested with a sharp knife.
Season with the salt and pepper.
Add the fennel, onions, and garlic.
Cook, stirring often, for 7 to 10 minutes, or until the fennel is soft and tender.
Add the tomatoes, clam juice, water, coconut milk, saffron, and potatoes.
Cook for 15 minutes, or until the potatoes are just tender.
Add the halibut, scallops, shrimp, mussels, and hot-pepper sauce (if using).
Reduce the heat to low, cover, and cook for 5 minutes, or until the mussels have opened and the halibut and shrimp are opaque in the center when tested with a sharp knife.
Season with the salt and pepper.
Chef
