Print Friendly Recipe
- Fast and easya few threads of saffron give it a deep golden color and exotic flavor.
- Dover Canyon Winery
Serves/Makes:4 or more
- 1/4 cup (60 ml) olive oil
- 2 cups (475 ml) mirapoix: 3 medium carrots, diced, 1 white onion, diced, 2 stalks celery, diced
- 1 leek
- 3 cloves garlic, chopped
- 2 inches fresh ginger root, peeled and grated
- Sea salt and coarsely ground black pepper, to taste
- 4 cups (950 ml) chicken broth
- 1 cup (225 ml) clam broth
- 1 cup (225 ml) white wine
- Saffron, a tiny pinch (available from Penzey s Spices)
- 2 tbsp (30 ml) fresh chopped herbs, optional tarragon, chives, or thyme
- 2 lbs (.9 kg). to 3 lbs (1.4 kg). mixed shellfish clams, mussels, prawns, crab legs and claws
- 1 lb (.5 kg). to 2 lbs (.9 kg). mixed seafood scallops, salmon, squid, cod, halibut, etc., cut into 2-3 pieces
- In a ten-quart pot, warm the olive oil and add the mirapoix (diced carrots, onion and celery).
- Saute over medium-low heat until the vegetables are soft and aromatic, about 5 minutes.
- Meanwhile, pull the leeks outer leaves apart slightly, and cut a 1/4 inch groove down its length.
- Rinse the leek thoroughly, as sand tends to collect inside them.
- Drain and slice leeks, discarding the green ends.
- Add the leek, garlic, and ginger to the olive oil and stir until delicately translucent.
- Taste the sauteed mixture and add salt and pepper to taste.
- Add the chicken and clam broth, wine, two or three threads of saffron, and the herbs.
- Warm over medium heat until broth is hot but not simmering.
- Peel shrimp and carefully clean clams or mussels, discarding any that are not closed tightly.
- Scrub away sand and beards.
- Add clams or mussels first and bring the bouillabaisse to a boil, watching carefully, for about 5 minutes, until they pop open.
- Discard any bivalves that do not open.
- Turn the heat down to low, add the mixed seafood and cook for another 5 minutes.
- Turn off the heat.
- From "Fresh from Dover Canyon"
Serve with large chunks of fresh baked bread and sage butter.
The light flavors of broth and seafood go well with viognier and chardonnay, but saffron gives this dish a dark yellow color and exotic aroma that also go well with pinot noir and sangiovese.
|Email This To A Friend