Northwest Bouillabaisse

Northwest shellfish (clams, scallops, mussels, prawns, oysters as available or preferred)
Fish (salmon, halibut, snapper, rockfish as available or preferred - cut into bite-size pieces)
3 tablespoons olive oil
2 leeks, washed and sliced (white and green parts)
1/2 cup onion (chopped)
1/4 cup parsley (chopped, lightly packed)
2 teaspoons garlic (minced)
1/8 teaspoon fresh thyme
1/8 teaspoon sage, rubbed
1 pinch saffron
1 orange (zested and juiced)
2 28-ounce cans pear tomatoes
4 cups fish stock (clam juice may be used if necessary as a poor substitute)
salt to taste
1/2 teaspoon white pepper

Sauce rouille:

1 egg
3 tablespoons wine vinegar
2 small dried chiles, crumbled
2 cloves garlic
1/2 teaspoon salt
1 tablespoon fine bread crumbs
1 cup olive oil

Bouillabaisse directions:

Sauté leeks and onions in olive oil until wilted. Add parsley and garlic; cook on medium heat, stirring until combined. Add thyme, sage and saffron, stir and cook 1-2 minutes. Add orange zest and juice, tomatoes and fish stock. Season with salt and white pepper. (Base may be made ahead to this point and refrigerated).

At time of service, bring base up to simmer. Add desired shellfish, then fish (the more variety the better). Cook until all seafood is just done. Serve in medium-size bowls accompanied by garlic crostini (thinly sliced French bread brushed with olive oil and crushed garlic toasted on grill or in oven) and Sauce Rouille (to be swirled to taste into Bouillabaisse).

Sauce directions:

Blend all ingredients in food processor until smooth. Scrape down sides. With machine running, pour in 1 cup of olive oil to emulsify. Cover and chill several hours before serving.


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