Spicy Crab Bouillabaisse
 Creme Brulee


 

Bouillabaisse is a flavored fish soup made in south of France and and originated from the City of Marseille. A multitude of Bouillabaisse recipes have been created over the past decades. Mine is simple, I have replaced the aoli with one fresh coconut, and minimized the saffron while adding Green Thai Curry Paste, while Mirin replaces the white wine.

Recipe Serves 4

Shellfish Stock
(best if prepared a day in advance)

Ingredients:

4 Crab legs
4 Large Whole Shrimp or (1 Lobster head)
1 Fish Tail
1/2 Diced Fennel
1/2 Diced White onion
3 Minced Shallots
8-10 Garlic Puree
1 Teaspoon Chopped Fresh Thyme
2 Bay Leaves
1/3 Cup Minced Flat Leaf Parsley
1 Diced Carrot
2 Fresh Diced Tomatoes
2 Tablespoons Extra Virgin Oil
1 Cup Clam Juice
1 Cup Mirin
1 Cup of water

Method:

In a large heavy sauce pan, combine the olive oil, shallots, diced onions, garlic puree, minced fennel and bay leaves.

Cook over low heat for a few minutes, then add the diced shrimp, crushed crab legs, and whole fish tail.

Cook again for a few more minutes then add the tomatoes, clam juice,mirin, and water. Simmer the stock for 30 minutes. Refrigerate over night.

Bouillabaisse

8 Clams
8 Black Mussels
8 oz. Seabass
6 oz. Ahi Tuna
10 Large Whole Shrimp
6 oz. Monkfish
12 oz. Snowcrab Legs
12 o.z King Crab Legs
1 can Coconut Milk
½ fresh coconut
10 Whole Garlic cloves
6 Minced Shallots
5 Bay Leaves
1 Cilantro Bunch
1 Diced Leeks
2 Diced Fennel Bulb
8 Red Potatoes
3 oz Thai Curry Paste
1 Cup Mirin
2 Cup Shellfish Stock
2 oz. Sesame Oil
Salt & Pepper to taste

In a large heavy sauce pan, combine sesame oil garlic, shallots, leeks, and fennel. Note: the Sesame Oil will heat rapidly, so you will have to work fast in order not to burn the garlic.

Cook for 3-4 minutes then add the seafood first, then the crab legs.

Cook again for 5 minutes under medium heat then add the mirin, coconut milk and Fish Stock. Simmer under low heat for 30 minutes then add the chopped cilantro.

Thai Curry paste has a powerful taste impact, I prefer to add it at the end in small quantities to taste.

 

 

A Tip for enhancing the flavor of fish stews:


Fish and shellfish products are very delicate, freshness is a priority. I build a Shellfish stock the day before, then use this liquid as a base. The success of this recipe will be based on the variety of fish and shellfish that you will be able to find at your Fish Market . Finding the right combination of spices will also determine the quality and taste of this Bouillabaisse.