Traditional Bouillabaisse with a South Florida Twist - Featured Recipe -
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Traditional Bouillabaisse with a South Florida Twist

Growing up in Southwest France, bouillabaisse was something my mother and grandmother made often; it was one of my favorites. When I moved to South Florida I loved the idea of taking the traditional components of the soup and adding in some local ingredients to put a slight twist to it. Every time I make this I get a reminder of home.
Categories: Fish, French, French-American, Seafood, Soups
Step 1
1 • Red onion
1 • Carrot
1 • Celery rib
5 • Garlic cloves
1 • Fennel bulb
2 • Tomatoes
3 tbsp • Olive oil
Dice all the vegetables, the snapper and shrimp into small pieces.

In a medium pot add the olive oil, and when hot add all the veggies and sauté for 5 minutes, slowly.
Step 2
1 • Snapper filet
1/2 lb • Florida shrimp
1/2 lb • Florida clams
1 tsp • Saffron
2 tbsp • Harissa
1 pinch • Thyme
1 pinch • Rosemary
1/2 cup • Tomato paste
Salt and pepper to taste
4 cup • White wine
Add the snapper, shrimp and clams, sauté for another 5 minutes. Add the tomato paste, saffron, harissa, thyme, rosemary and let it cook for 5 minutes. Add the white wine and let it reduce slowly for 30 minutes. Add 4 cups of water, and salt and pepper, let it simmer slowly for 1 hour.

Recipe courtesy of Executive Sous Chef Frederic Delaire, Loews Miami Beach Hotel, Miami, FL


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