Wright Bros. American Grill’s Bouillabaisse

Updated 12 months ago

Ingredients:
3 leeks, washed and chopped
3 medium Spanish onions, diced fine
6 oz. olive oil
3 oz. chopped garlic
2 tablespoons whole fennel seed
1 tablespoons dill weed
1 tablespoon dried thyme
Zest from 2 lemons
Zest from 2 oranges, cut as 1 or 2 long strips
1 teaspoons pink peppercorns, crushed
1 teaspoon ground nutmeg
2 teaspoons white ground pepper
6 oz. chardonnay wine
1 gallons clam stock or light fish stock
1 quarts canned diced tomatoes with some juice
1 tablespoon saffron thread
3 oz. Pernod or other licorice liquor
2 lb. mussels, cleaned
32 shrimp 16-20 count, peeled and deveined
32 cherrystone clams, scrubbed
2 lb. sea scallops 10-15 count, side muscle removed
3 lb. monkfish, cut into 2oz. pieces
other fish as you choose

Directions:
Place a large pot over medium heat and add the oil. When the oil is hot add the leeks and onions. Cook until translucent, stirring frequently. Next add the garlic, fennel seed, dill weed, dried thyme, lemon zest, orange zest and cloves, peppercorns, nutmeg and white pepper. Allow to cook for three to five minutes, stirring several times. Now add the wine, clam or fish stock, tomatoes, saffron and Pernod. Simmer for one hour. The Bouillabaisse base may be made to this point, then cooled and refrigerated. To complete this fabulous French fisherman’s stew, place the base back on the stove, add the seafood. Cover and simmer until the mussels and clams open and the other seafood is just done. Serve in large bowls with crusty french bread.


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