My Bouillabaisse

Ingredients

3 T olive oil

1 onion diced

2 celery ribs diced

1 carrot diced

1 large fennel bulb fronds removed and thin sliced

1 leek white part diced

4 garlic cloves minced

3/4 t red pepper flakes

1 t marjoram chopped

1 t thyme chopped

2 T tomato paste

14.5 ounce can plum tomatoes

1 C dry white wine

1 pound Yukon Gold potatoes cubed

6 C fish stock

2 bay leaves

Pinch of saffron

1 1/2 pound halibut cubed

1/2 pound  shrimp

1 pound clams

1 pound mussels washed and de bearded 

1/2 pound scallops

1 3/4 pound Alaska king crab* cut into 1 1/2 inch pieces*

Directions

Serves 8-10

Heat olive oil in large pot. add onions, carrot, celery, leek, and fennel. Cook about 7-10 minutes then add in garlic,tomato paste, wine,and plum tomatoes and cook for 5-10 minutes.Add chopped herbs, saffron, and bay leaves and bring to boil. . Add fish stock and simmer 20 minutes.  Add red pepper flakes and potatoes. Cook  until potatoes are  tender about 10 minutes.

Add clams and cook until they pop open about 3 minutes. Add halibut, scallops, and mussels, and cook about 5 minutes. Then add crab and shrimp and cook for two minutes.

Season with salt and pepper. Plate and serve with garlic crostini and a pinch of chopped fennel frond.

Serve  in large bowls.*

Notes:

*I like the red king more than the golden crab

*I substitute more white fish also in place of the crab.

* I don’t make Rouille

 To make it more affordable I look for fresh white fish and shrimp on sale and clams and mussels from Costco.

 

 

 

 

Mussels in Clam and White Wine Broth

Ingredients

3-4 pounds of mussels

4 T butter

1 large shallot minced

6 garlic cloves minced

1  Bay leaf

1 T thyme leaves

2 C dry white wine

1 bottle clam broth

Pinch of white pepper*

Crusty dipping bread

Directions

Serves 4 or as an appetizer for 6-8 people

I buy cultivated mussels from PEI (Prince Edward Island found in many markets)or Costco. Costco sells around a 5 pound bag. PEI’s vary.Rinse and gently clean mussels under cold running water. Tap opened mussels if they do not close discard. Remove any beards if observed. If fresh harvested see directions for removing sand and debearding go to www.edenproject.com

Melt butter in large kettle add garlic and shallots. Cook for 1-2 minutes and add Bay leaf, thyme, white pepper, clam broth and wine and bring to boil. Add in mussels and toss with large spoon. Cover the pot and cook  for 5-6 minutes. Remove lid. If shells are open they are ready to serve.

Pour mussels and broth mixture into large serving bowl. Serve with a crusty bread for dipping into the delicious broth and a large green salad. Also discard bowls for the shells.

*Black pepper can be substituted 

Shrimp Coconut Curry

Ingredients

Brine Solution

1/4 cup kosher salt

2 T brown sugar

1 T soy sauce

4 cups water

1 cup ice cubes

Curry

1 1/2 pound large shrimp shells removed, deveined, brined, and dried.

1 T  butter

2 T olive oil

2 gloves garlic minced

1 container Maya Kaimal Coconut Curry Simmer Sauce*

1 red pepper chopped

1 serrano chili seeded and diced

2 T olive oil

1 15 ounce can small baby corn cut into 1 inch pieces

1/2 cup of water

3 T cilantro chopped

Lime wedges

Optional

Naan bread

Directions

Brining Step

Add salt,sugar, and soy sauce to water and mix until salt and sugar dissolved.  Add shrimp and ice cubes to brine. Brine 15-20 minutes. Remove shrimp, shell, devein, and dry.

Curry

Add butter and olive oil to large skillet over medium high heat and add garlic. Cook a couple of minutes until fragrant then add shrimp. Cook a few minutes and turn over and finish cooking on other side until light pink and opaque. Remove to plate and set aside. Add olive oil to small Dutch oven or large skillet. Add Serrano chili and red pepper. Cook 4-6 minutes over medium heat. Lower heat and add curry sauce,shrimp with juices and baby corn,simmer a few minutes until shrimp is heated. If sauce becomes to thick add water and mix.  Serve over Jasmine rice or quinoa with cilantro and lime wedges.

*Maya Kaimal has refrigerated and shelf stable sauces. I use the refrigerated sauces. Our Costco carries a double package of their Vindaloo Indian Simmer Sauce and Coconut Curry Simmer Sauce in the refrigerated section.

 

 

Scallop Bacon Pecan Rumaki

Ingredients

12 sea scallops

12 slices of thin sliced bacon

24 pecans

Skewers or toothpicks

Directions

Oven 425 degrees. Slotted broiler pan with aluminum foil lining bottom of broiler pan.

Cut large sea scallops in half. Cut bacon slices in half. Lay out bacon on cutting board surface. Place a pecan in center of each strip of bacon. Place sea scallop half on top of pecan and roll the bacon around them very tightly. Secure with skewer or tooth pick. If not secured tightly the appetizer falls apart during their cooking faze. Place on broiler tray and cook 15-20 minutes until scallops translucent and bacon crispy.

Note: I line my broiler pan with aluminum foil to save on clean up.

 

 

Alaska Halibut Shrimp Curry

Ingredients

2 limes

1 pound Alaskan halibut skinned 1 1/2 inch chunks

10 ounces large uncooked shrimp deveined cut in half

1 T peanut oil

1 cup shallots chopped

2 garlic cloves minced

1 red pepper rough chopped

2 T fresh grated ginger

3 T Thai Kitchen red curry paste

1 can coconut milk

1 t Siracha sauce

1 T fish sauce nam pla or Nucor nam

Salt and pepper

1/3 cup fresh cilantro chopped

1/4 cup Thai basil chopped

Directions

Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.

Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.

Shrimp Avacado Salad

Ingredients for Dressing

1/2 cup capers with liquid

1/2 cup olive oil

2 T red wine vinegar

2 boiled egg whites finely chopped

1 1/2 t Dijon Mustard

1 1/2 t parsley fine chopped

3 T roasted red peppers minced

Salt and pepper to taste

Combine ingredients and refrigerate For 24 hours

Salad

5 Roma tomatoes diced

1/2 Maui or sweet onion diced

2 avocados diced

1/3 cup Feta cheese

12 medium cooked shrimp cut in half

1 cup Hearts of Romaine shredded

Combine ingredients and toss with dressing. Serves 3 as main course

Note: I have used  half of dressing with above salad ingredients.

*Inspired by Nick’s Fishmarket