Creole-style Bouillabaisse

 
Ingredients
  • Sauce
  • 1⁄4 cup vegetable oil
  • 1⁄4 cup flour
  • 1 teaspoon fish stock
  • 1⁄4 Spanish onion
  • 1 rib celery
  • 2 scallions
  • 1 green pepper
  • 1 tablespoon peeled garlic
  • 1⁄3 quarts clam juice
  • 1 cup red wine
  • 25 ounces diced tomatoes, with their juice
  • Juice from one fresh lemon
  • 2 bay leaves
  • 1 pinch cayenne pepper
  • 1 pinch thyme
  • 1 pinch salt
  • 1 pinch ground black pepper
  • Fish
  • 12 ounces lobster meat
  • 12 ounces salmon fillets
  • 12 ounces red fish fillets (petite drum, if available)
  • 6 scallops U10
  • 8 ounces domestic crawfish
  • 18 mussels

“Originally, I used the Court Bouillon to poach a whole fish—a petite red drum that is indigenous to the Gulf of Mexico. But, while our guests loved the flavors, many did not like dealing with a whole fish. That’s when I decided to marry that recipe with a bouillabaisse I had made for a menu special. To preserve the delicate flavors and textures of the seafood and give it a little color, I lightly sauté it in olive oil before adding it to the poaching liquid.” — Caleb Lentchner, General Manager and Chef of Marsha Brown Creole Kitchen

Method

  1. In a large heavy skillet, heat the oil over medium heat. Add the garlic and brown. Add onion, green pepper, celery, and scallions; cook, stirring frequently, for 5 minutes, or until softened.
  2. Add the fish stock, clam juice, and tomatoes with their juice; use the side of a spoon to break up the tomatoes. Stir in the lemon juice, bay leaves, cayenne pepper, and thyme. Season to taste with salt and black pepper. Reduce the heat to low and cook, partially covered, for 25 to 30 minutes, or until the sauce has thickened.
  3. Saute all fish (except mussels) in olive oil. After 2 minutes, add mussels. Cook for another minute then deglaze pan with the red wine. Combine sauce and seafood and cook, covered, over low heat for 10–15 minutes, until fish is opaque and flaky.
  4. Garnish with micro greens.

Recipe submitted by Caleb Lentchner, General Manager and Chef of Marsha Brown Creole Kitchen, New Hope, Pennsylvania