Seafood Bouillabaisse

INGREDIENTS:

– Stock: 

• 4 cups water

• 3 stalks celery, with tops, chopped

• 1 medium onion, cut in wedges

• 2 cloves garlic

• 1 lemon, cut in wedges

• 1 tsp salt

• 1 bay leaf

• 1 tsp black peppercorns

• 3 sprigs fresh thyme

• 2 fresh basil leaves

• 4 sprigs fresh parsley, with stems

• 2 tomatoes, cut into wedges

• 8 oz white fish bones

• 2 cups shrimp shells

– Bouillabaisse: 

• 10 oz firm Mississippi Gulf white fish fillet          (Wahoo), cut into 1-inch pieces

• 8 jumbo Mississippi Gulf Shrimp, deveined,      tail on

• 1 pint Mississippi Gulf Oysters

• 24 Mississippi Gulf Blue Crab Claws

• 1 1/2 cups skim milk

• 2 tbsp olive oil

• 2 onions, sliced

• 1 leek, chopped

• 1 fennel, chopped

• 1 stalk celery, chopped

• 1 14.5-oz can diced tomatoes

• 1/2 tsp fennel seeds

• 3 sprigs fresh thyme

• 1/2 tsp dried tarragon

• pinch of crushed saffron threads

• 1/4 bunch parsley, chopped

• 1/8 tsp cayenne pepper

• salt, to taste

• 3/4 cup sweet cooking rice wine

• 8 oz low-sodium vegetable juice

• 4 cups seafood stock

• 1 cup oyster liquor

• fresh cracked pepper, to taste

DIRECTIONS: 

1. Put all stock ingredients into a stockpot and bring to a boil.

2. Reduce heat and simmer 15 minutes.

3. Strain, reserving the stock.

4. For the bouillabaisse, soak fish fillets in cold milk for 15 minutes.

5. Heat a large skillet over medium heat and add olive oil.

6. Add onion, leeks, fennel, celery and garlic, and sauté 5 minutes, stirring occasionally.

7. Add tomato, fennel seeds, thyme, tarragon, saffron threads, parsley, cayenne pepper and salt,      and cook 1 minute.

8. Add cooking wine and simmer 5 minutes.

9. Add vegetable juice, oyster liquor, seafood stock and black pepper, and bring to a boil; then            reduce heat and simmer 15 minutes.

10. Drain Mississippi Gulf white fish and add to stockpot along with Mississippi Gulf Shrimp and        Mississippi Gulf Oysters, then let cook 4 minutes.

11. Carefully add Mississippi Gulf Blue Crab claws and cook for two minutes. 12. Serve                        garnished with fresh herbs.

Serving Suggestion: Serve with buttered and toasted French bread rounds as croutons. Garnish with fennel fronds.

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