Recipe: Spanish-Style Bouillabaisse With Shrimp, Clams, Mussels, Chorizo & Saffron Citrus Broth by Michael’s on East (Sarasota, FL)

Recipe courtesy of Chef Jamil Pineda, Michael’s on East.

Spanish-Style Bouillabaisse
With Shrimp, Clams, Mussels, Chorizo & Saffron Citrus Broth

Serves 4

Ingredients:

8 Shrimp (8/12 count), shelled and deveined

12 Prince Edward Mussels

12 Little Neck Clams

1 Link Spanish Chorizo, roughly chopped

½ Medium Spanish Onion, diced

½ Cup Celery, diced
2 oz Extra Virgin Olive Oil

1 Leek, white and tender green parts, coarsely chopped

½ Medium Fennel bulb, cored and coarsely chopped

8 Cloves of Garlic, peeled and finely sliced

½ tsp Saffron (tightly packed)

1 Cup Dry White Wine

Juice of 1 Fresh Orange

Juice of 1 Lemon

2 Cups Clam Juice

Salt and Pepper to taste
Method:

In a large sauté pan, heat the olive oil.
Add the garlic, leek, celery, onions, saffron, fennel and sausage and cook over medium heat, stirring occasionally until tender, about 5 minutes.
Add the clams and cook for 1 minute.
Add wine and the citrus, simmer for a minute.
Add the fish broth and bring to a boil.
Add the shrimp and mussels cook over moderate heat until the clams and mussels start to open.
Simmer until all of the seafood is just cooked, about 4 minutes.
Season with salt and pepper to taste and serve.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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