Recipe: Noah’s Local Seafood Bouillabaisse with Saffron Broth by Chef Noah Schwartz (Noah’s, Greenport, Long Island, NY)

Recipe courtesy of Chef Noah Schwartz

Serves 4

Ingredients:

1 large yellow onion, julienned

2 bulbs fennel, julienned

3 cloves garlic, sliced thinly

16 oz. fish stock or clam juice

1 cup white wine

1 pinch saffron

1 tablespoon Harissa or chili paste

4 large sea scallops

8 medium sized shrimp (peeled and deveined)

8 ounces salmon cut into 2 ounce pieces

8 ounces striped bass or halibut, cut into 2 ounce pieces

2 pounds mussels, cleaned and de-bearded

2 pounds clams

2 tablespoons butter* (omit for Phase 1)

4 plum tomatoes (halved, roasted, peeled)

3 tablespoons olive oil

salt and pepper, to taste

Instructions:

For the broth:

1. In a large pot, sauté the onions and fennel over low heat until almost tender

stirring occasionally.

2. Add the garlic, saffron, and white wine, allow wine to burn off, about 1 minute. Stir to incorporate.
3. Add the stock and bring to a simmer for 5 minutes.
4. Add chili paste (*you may want to add additional saffron based on desired color and flavor).

For Bouillabaisse:

1. In a large pot, heat up olive oil.
2. Sear the fish, scallops, and shrimp over medium-high heat, on one side only.
3. When the fish has a nice golden color, add the broth and mussels, bring back to a simmer.
4. When the mussels open, season to taste with salt and pepper, and stir in cold butter (optional) to finish.

Note: Noah recommends serving this hot with grilled baguette slices, or over your favorite pasta.