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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3113_021808_boullibaise.jpg
Ingredients Ingredient Checklist 3 strips bacon, chopped 4 tablespoons olive oil 1 cup chopped red onion 1 yellow bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 cloves garlic 1 teaspoon seeded minced habanero chile Generous pinch of saffron threads 1/2 cup dry sherry 1/2 cup evaporated milk 1/4 cup cilantro with stems, coarsely chopped, plus more sprigs, for garnish Coarse salt and freshly ground black pepper 12 to 14 cups Seafood Stock 18 little neck clams, scrubbed 12 diver scallops or 36 bay scallops 6 jumbo head-on shrimp or prawns, peeled, deveined, and split 12 extra-large shrimp, peeled and deveined 1 1/2 pounds red snapper, cut into 4- to 6-inch pieces 18 mussels, debearded Freshly squeezed juice of 1 lime
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 3113_021808_boullibaise.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
3113_021808_boullibaise.jpg
3113_021808_boullibaise.jpg
Ingredients
Ingredients
- 3 strips bacon, chopped 4 tablespoons olive oil 1 cup chopped red onion 1 yellow bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 cloves garlic 1 teaspoon seeded minced habanero chile Generous pinch of saffron threads 1/2 cup dry sherry 1/2 cup evaporated milk 1/4 cup cilantro with stems, coarsely chopped, plus more sprigs, for garnish Coarse salt and freshly ground black pepper 12 to 14 cups Seafood Stock 18 little neck clams, scrubbed 12 diver scallops or 36 bay scallops 6 jumbo head-on shrimp or prawns, peeled, deveined, and split 12 extra-large shrimp, peeled and deveined 1 1/2 pounds red snapper, cut into 4- to 6-inch pieces 18 mussels, debearded Freshly squeezed juice of 1 lime
Directions
Cook bacon and 3 tablespoons olive oil in a very large skillet over high heat, stirring frequently for 4 minutes. Add onion and cook for 5 minutes. Add peppers and cook for 5 minutes. Add garlic, habenero, saffron, and sherry. Let reduce by half.
Add evaporated milk to skillet and continue to let mixture cook until reduced by half. Add chopped cilantro and season with salt and pepper. Working in batches, carefully transfer mixture to a blender and blend until smooth.
Pour blended mixture into a large saucepan; add seafood stock. Cook over medium-high heat until heated through.
Heat remaining tablespoon olive oil in a Dutch oven over medium heat. Add clams, scallops, and jumbo shrimp; cook for 2 minutes. Add extra-large shrimp, snapper, mussels, and heated seafood stock mixture. Cook until shrimp is pink and shellfish have opened. Season with lime juice, salt, and pepper. Serve immediately garnished with cilantro sprigs.
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All Reviews for Latina-Style Bouillabaisse
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All Reviews for Latina-Style Bouillabaisse
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
