Date-Night Bouillabaisse

Prep Time: 20 minutes,  Cook Time: 40 minutes, Total Time: 60 minutes.

• 3 Tablespoons of Extra-Virgin Olive Oil.
• 1 Leek, finely chop the stock all the way up to the light green at the base of the leaves.
• 1 med-large onion diced.
• 1 med-large fennel bulb, use only the bulb.
• 6 cloves of garlic, minced.
• 2 large heirloom tomatoes diced.
• 1 cup of carrots sliced thin.
• 1 teaspoon of Salt.
• 1/2 teaspoon of fresh ground pepper.
• 2 Large Bay Leaves.
• 1 Healthy Pinch of Saffron.
• 8 cups of Seafood Stock.
• 1 pound of Yukon Gold Potatoes, peeled and cut into bite-size pieces.
• 1 pound of littleneck clams, rinsed and cleaned.
• 1 pounds of Mussel, cleaned and de-bearded.
• 3 Maine Lobster Tails cut in half lengthwise.
• 1 pound of large shrimp, shelled and deveined.
• 1 pound of King Crab, cut about 6″ long.
• 1 pound of Snow Crab, cut at each joint.

In a large stockpot, add olive oil and heat to medium-high.  Add leeks, onions, garlic, fennel, and carrots.  Saute until all are tender.

Add tomatoes, salt, pepper, and saffron and stir to mix.

Add seafood stock, potatoes, and bay leaves and bring to a boil.  Once potatoes are soft, remove from heat.

Remove 1/2 the potatoes and set aside.  You’ll re-introduce them later so they don’t get overcooked.

Using an emulsion blender, potato masher, or electric mixer, puree all the ingredients until smooth.

Bring pureed mixture to a boil.

Add the clams to the mixture and cook for 3 minutes.

Bring and keep the mixture at a boil as you add each item.

Add mussels and fold into the mixture, cook for 3 minutes.

Add Lobster tails and fold into the mixture, cook for 3 minutes.

Add shrimp and fold into the mixture, cook for 3 minutes.

Reintroduce the potatoes into the mixture. Bring mixture back up to a boil.

Add both crabs and fold into the mixture, cook for 3 minutes.

Cook until the shrimp are opaque. This is a great indication that everything else is cooked.

Using large bowls, place each type of shellfish in each bowl and ladle broth over the top and serve with bread or rolls for dipping into this amazing broth.  Bon Appetit!!!