Shellfish bouillabaisse

4 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
½poundsChorizo, cut into 1-inch
Pieces
3cupsJulienne onions
2cupsDiced potatoes, blanched
1cupJulienned red peppers
1cupJulienned yellow peppers
¼cupMinced garlic
Essence
4cupsChopped peeled and seeded
Tomatoes
6Bay leaves
1poundsLobster, split
2Soft-shell crabs, cleaned
¼poundsShrimp, peeled and tail on
¼poundsMussels
¼poundsClams
1cupWhite wine
Few threads of saffron
¼cupFinely chopped parsley
¼poundsShucked oysters
Salt and pepper
1cupGarlic aioli in squeeze
Bottle
2tablespoonsChopped green onions
smallLoaf of crusty bread

Directions

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle ½ of the chorizo over the lobster. Layer ⅓ of the vegetables and tomatoes on top of the lobsters. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining ⅓ of the vegetables and tomatoes over the shrimp. Layer ½ of the chorizo over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Remove the lid and add the oysters during the last 5 minutes of cooking. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.