Bouillabaisse Recipe
anson mills grits, cobia, shellfish escabeche, shrimp, sauce barigoule
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Ingredients
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Grits
Fish and Shellfish
Shellfish Escabeche
Sauce Barigoule
Method
Prepare Grits
- 1
Make Shellfish Escabeche
- 2
Prepare the Escabeche
In a skillet, heat olive oil and sauté garlic until fragrant. Add red wine vinegar, carrot, bell pepper, bay leaves, salt, and pepper. Simmer for 10 minutes. Add the mixed shellfish and cook until shells open. Remove from heat and let cool.
Prepare Sauce Barigoule
- 3
Make the Sauce
In another skillet, heat olive oil and sauté onion and garlic until translucent. Add fennel and cook for another 5 minutes. Pour in white wine and vegetable broth, then add thyme, salt, and pepper. Simmer for 15 minutes.
Cook Fish and Shrimp
- 4
Cook Cobia and Shrimp
In a large pot, bring water to a boil and add cobia fillets and shrimp. Cook until fish is flaky and shrimp is pink, about 5-7 minutes. Remove from heat.
