Bouillabaisse

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Course:
Theme:

Ingredients

  • 6 ounces monkfish cut into 2-inch chunks
  • 6 pieces Clams
  • 6 pieces Mussels
  • 2 pieces shrimp with head on
  • 1/4 cup celery diced
  • 1/4 cup carrots diced
  • 1/4 cup fennel diced
  • 1 medium Yukon Gold potato diced
  • 16 ounces Lobster stock
  • 1 teaspoon Pernod
  • 2 garlic croutons
  • 2 teaspoons chopped parsley
  • Salt and pepper to taste

Directions

  1. In medium sized pot, simmer vegetables in lobster stock until fork tender.
  2. Add monkfish simmer until cooked through, about 5 minutes.
  3. Add mussels, clams and shrimp. Cook until mussels and clams open.
  4. To finish dish, add Pernod and parsley.
  5. Serve over garlic croutons and top with chopped parsley.
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