Bouillabaisse Recipe
Broken Scallops. Mussels, Shrimp, Clams, Calamari, Lobster Saffron Broth
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Ingredients
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Seafood
Broth
Method
Preparation of Seafood
- 1
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobster and cook for 8-10 minutes until bright red. Remove and let cool, then crack the shell and extract the meat, cutting it into bite-sized pieces.
- 2
Clean the Seafood
Rinse the scallops, mussels, shrimp, clams, and calamari under cold running water. Scrub the mussels and clams to remove any grit. Remove the shells from the shrimp and calamari, slicing the calamari into rings.
Making the Broth
- 3
- 4
Add Tomatoes and Simmer
Stir in the diced tomatoes and cook for about 5 minutes until they begin to break down. Add the white wine and let it simmer for 3-4 minutes to cook off the alcohol.
- 5
Prepare the Stock
Pour in the fish stock and bring it to a gentle boil. Add the saffron threads, salt, and black pepper. Reduce heat and let it simmer for 15-20 minutes to develop flavors.
Cooking the Bouillabaisse
- 6
Add Seafood
Add the prepared scallops, mussels, shrimp, clams, and calamari to the simmering broth. Cook for about 5-7 minutes until the mussels and clams open and the shrimp turn pink.
- 7
Incorporate Lobster
Finally, add the cooked lobster meat to the pot and stir gently. Let it heat through for an additional 2-3 minutes.
- 8
