Recipe courtesy of the Beach Bistro
Serves 2
Ingredients:
1 tablespoon olive oil
1/2 cup vertically sliced onion
1/4 cup julienne-cut leek
1/4 cup thinly sliced celery
1 garlic clove, minced
3/4 cup diced plum tomato
1/2 teaspoon fennel seeds
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
Dash of crushed saffron threads
1/2 cup dry white wine
1 tablespoon Pernod or sambuca (licorice-flavored liqueur)
1 cup bottled clam juice
1/2 cup tomato juice
1/8 teaspoon freshly ground black pepper
8 littleneck clams
4 ounces grouper or other firm white fish fillet, cut into 1-inch pieces
6 medium mussels, scrubbed and debearded
6 large shrimp, peeled and deveined
1 (5-ounce) lobster tail, split in half lengthwise
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Heat oil in a large saucepan over medium heat. Add onion and next 3 ingredients (through garlic); cook 5 minutes, stirring frequently. Add tomato, fennel seeds, thyme, tarragon, and saffron; cook 1 minute. Stir in wine and liqueur; bring to a boil. Reduce heat, and simmer 5 minutes. Add juices and pepper; bring to a simmer. Cook 10 minutes. Add clams and grouper; cook over medium heat 3 minutes or until clams begin to open. Add mussels, shrimp, and lobster; cook 4 minutes or until mussels open. Discard any unopened clams or mussels. Garnish with parsley.
Notes: Wine Pairing: In the south of France, where it originated, bouillabaisse is enjoyed with rosé, either still or sparkling! I like Whispering Angel from Provence, and for sparkling, go with a Perrier Jouet!
