Bouillabaisse
The selection of seafood can be changed, make sure it is very fresh, but you need the snapper for the broth.
Filet the snapper & cut in about 1 inch pieces, reserve the bones & head.
Cut the Mahi the same way, cut the scallops in half, clean the shrimps. Cut the lobster in pieces, put a side.
In a large pot sauté in olive oil the snapper bones & head for 10 minutes, remove. In the same pot add the fennel seeds, star anise, then add the onion, garlic, fennel, and leek. Cook for 10 or more minutes, put back the bones, flambé with the Pernod and add the tomatoes, orange, herbs, clam juice and cover up with water, simmer for 45 minutes.
Blend and pass through a fine strainer.
Put the broth in a smaller pot, simmer and add the saffron, potatoes, Mahi, snapper, two minutes later add the rest of seafood, keeping the scallops for last.
Don’t overcook. If you like you can add some vegetables like zucchini, fennel, chayote, spinach
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You can eat it with garlic bread and more traditionally with croutons and rouille witch is garlic mayonnaise with saffron and chili.
Bon Appetit
Chef Gilbert Cavallaro
1 Whole Snapper
1 Filet Mahi Mahi
4 ea Fresh Scallops
8 ea Shrimps no shells
1 Lobster tail
1 Onion sliced
6 Garlic Cloves
1 Fennel sliced
1 Leek sliced
1 ea Potato Diced & Blanched
8 ea Ripe Tomatoes chopped
1 Bunch of Thyme
3 ea Bay Leaf
2 ea Star Anise
¼ orange peel
1 pinch fennel Seed
1 Shot of Pernod
1 can Clam Juice
Olive oil
1 pinch of Saffron