Chesapeake's ワシントニアン日記

ブイヤベース

ブイヤベース

【材料】

1 lb. ムール貝, soaked in salt water for 1 hour and de-bearded
--steam them for 2-3 minutes in 1-inch deep water, then drain and set aside liquid for broth.

1/2 lb. sea scallops
1/2 lb. sea bass fillet, cut into bite-size pieces
1/2 lb. pink snapper fillet, cut into bite-size pieces
1/2 lb. peeled shrimp
1/8 tsp saffron
2 Tbsp white wine

1 Tbsp oil
1 leek, sliced, soaked and drained (use up to light green part)
1-2 celery stalk, thinly sliced
1 small can roma tomatoes

1/2 tsp saffron
1/2 cup white wine
1 can vegetable broth
1 can/bottle clam juice
salt & pepper
1/4 tsp thyme (optional)
1 bay leaf

Baguette, sliced 1" thick diagonally
grated Gruyere cheese
Fresh parsley, chopped

【調理法】

1. In a large bowl, combine scallops, shrimp, sea bass, and snapper with the saffron, salt, and white wine to marinate for 10-20 minutes.
2. In a deep pot, sauté leeks and celery until tender.
3. Add the broths (clam juice, vegetable broth, and mussel liquid) and bring to a boil with thyme, saffron, and bay leaf.
4. Add the wine, roma tomatoes, and salt & pepper to taste.
5. Add the seafood mixture and cook until just cooked, i.e., poached.
Note: My mistake was I cooked it too long, and I should have waited until we were ready to eat in 10 minutes or so. So for a winning dish, do not overcook!
6. While the seafood is poaching, toast the baguette and prepare wide soup bowls by lining the bottom with the baguette and sprinkling with the shredded Gruyere cheese.
7. Gently pour the bouillabaise over the bread/cheese in the soup bowl and sprinkle with parsley.

Enjoy with a great white wine such as Riesling...

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