Jubilee Bouillabaisse from Chef Tory Stewart Read our review of Jubilee here. Yield: 4 servings Ingredients: For the broth: ½ lb. leeks, white only, chopped ½ lb carrots, chopped ½ lb celery ribs, chopped ½ lb onions, chopped ½ fennel, chopped ½ green pepper, chopped ½ cup olive oil 1 tbsp. chopped garlic ¼ cup chopped shallots ½ cup tomato paste 1 gallon shrimp or fish stock 2 cups chopped tomatoes 1/8 oz. saffron Salt to taste White pepper to taste 3 bay leaves For the seafood: 1 lb peeled, deveined raw shrimp 1 cup raw oysters 1/2 lb. lump crabmeat ½ lb. peeled crawfish tail meat ½ lb fresh fish, like trout or pompano, cut into 1 inch cubes ½ lb raw scallops 18 fresh mussels Method: For the broth:
- Peel and spit the carrots and slice them diagonally. Slice the celery the same way. Cut the onions, fennel, leeks and green pepper in a similar fashion.
- In a suitable stockpot, heat the olive oil, sauté the carrots, celery, leeks and fennel until half-cooked. Add the onions, peppers, garlic and shallots.
- When the mixture is thoroughly heated, stir in the tomato paste and cook for 10 minutes, stirring regularly. Then add the stock, preferably lukewarm.
- Add the tomatoes, crushing and draining by hand as you go. Add the saffron which has been previously steeped in hot water. Add salt and pepper and bay leaves. Bring to a full boil. Remove from heat, cool and chill.
For the seafood:
- When ready to complete and serve the bouillabaisse, heat the broth in a soup pot to a boil. Add the shrimp, oyster, crabmeat, crawfish, fish scallops and mussels.
- Bring back to a simmer and cook for only about five minutes, or just enough time for the seafood to cook, but not be overdone. Serve.
