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Karen's Bouillabaisse for a Crowd!
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 cups | dry white wine |
| 900 ml | chicken broth |
| 236 oz | bottle clam juice |
| 1 T | butter |
| 1/2 cup | coarsely chopped shallot |
| 1 | Spanish onion |
| 3 | jalapeño |
| 1 small | orange |
| 1 tsp | fennel seeds |
| 1/2 tsp | dried thyme |
| 1/2 tsp | salt |
| 1/2 tsp | saffron |
| 1 pt | grape tomatoes |
| 1 lb | mussels |
| 1 lb | scallops |
| 1 lb | uncooked shrimp |
| 1 | cooked lobster |
Pour wine, broth and clam juice in lge pot and set over medium heat.
Add butter and shallots. Meanwhile cut onion in half and slice thin.
Slice jalapenos in half lengthwise and seed, then finely chop. Stir both into broth. Finely grate in peel from orange half. Add with fennel, salt and thyme. Crumble in saffron. Slice tomatoes in half and stir in. Cover and simmer at least 10 mins..
Scrub mussels and dry scallops. If large, slice in half. Crack lobster shell and remove meat.
Just before serving, bring broth to a boil and stir in mussels. Cover and simmer 2 mins. Then stir in scallops and shrimp. Cover and cook 3-4 mins. Discard mussels that do not open. Stir in lobster. Serve in large bowls. Brith can be made up to 2 days ahead.
Serves 6-8.
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