Saturday, March 13, 2010

Seafood Bouillabaisse

Seafood Bouillabaisse
When we were at the beach last weekend Jeff found a recipe for seafood bouillabaisse (similar to seafood stew), in a travel magazine. Jeff loves seafood stew so he brought the travel book with the recipe. I went to Tony's fish market today and picked up some salmon, halibut, shrimp, and scallops. I lost the original recipe at the fish market, I think. When I got home from running errands I couldn't find it. So I used what I remembered from the old recipe and adapted a recipe from Alaska seafood's website.

I simmered in 2 tsp. of olive oil, 2 diced garlic cloves, 1 diced onion, and 1 diced red bell pepper. After a few minutes I added 1 can diced tomatoes, 1/2 cup of tomato puree, and 1/2 cup of clam juice. I also added the spices, 1 tsp. oregano, tarragon, parsley, thyme, sprinkle of red pepper flakes, salt and pepper. I let it simmer and reduce for about 15 min. I than added 1/2 cup of St.Michael's Riesling and let it simmer for 5 min. to cook the alcohol out. I than added diced mushrooms and let it could for 5min. I was than ready for the final stage, the seafood. I added the salmon and halibut and let it cook 2 min. and added the shrimp and scallops and I let it cook for 3 more min. After all the fish was cooked it was done and ready to serve.

I ended up not eating the toasties. I used my new fancy cheese from
Italy on it, and I did not like it at all.


  1. Ricotta salata from Italy. I thought ricotta would be good, and it said it was a good substitute for feta. I love feta cheese, but this cheese had a strange flavor.