Bouillabaisse

A recipe for a simple version of Bouillabaisse you can prepare at home. This is a good time to use very affordable fish scraps when you see them at a fish shop.

For Four:
8 medium size shrimps (any from 51/60 ~ 31/35)
1 Ib littleneck or Manila clam
1 Whole Squid
1/2 Ib Cod slices or pieces
1 Ib Fish scraps
1/2 Onion
1 Carrot
1 stalk Celery
1 Tomato
1 clove garlic
2 Qts water
1 C White wine
1 T E.V.O.O.
1 Bay leaf
1 t Saffron
Parsley
Salt, Pepper

1. Peal and devein Shrimps. Set shrimp shells aside. Clean Clams. Clean Squids and slice into ½-inch rings. Cut Cod into 1-inch pieces. Crush garlic. Cut vegetables into chunks.

2. Cook Clams in a pot with 1/2 C white wine, garlic and bay leaf with lid on with high heat until the clams open.

3. Using a different pot, heat olive oil. Sauté Shrimp shells and fish scraps with high heat and then add all vegetables except tomato and continue to sauté. Add Tomato and continue to sauté.

4. Once there is no liquid in the pan, add white wine, water and any liquid from cooking the clam. Cook for about half an hour with medium heat.

5. Strain the broth from “4” into a clean pot. Add Saffron and once start boiling, add shrimps, squid, and cod and cook till they are done and then add clams and turn off the heat.
Sauté all ingredients well without burning them before you add liquid will make a good broth. You may need a bit of patience.