Bouillabaisse
- 1 Lobster (1-1¼ lb.)
- 2 cups diced Tomatoes
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
- ½ cup Extra Virgin Olive Oil
- 1 pound red skin Potatoes (quartered)
- 1/3 cup Fennel Fronds
- 1 Bay Leaf
- ¼ tsp crumbled Saffron threads
- 2 quarts Clam Stock (4 tsp of Concentrated Clam Stock to 1 qt of water)
- 1 pound IQF Chopped Sea Clams
- 1 pound White fish (cubed)
- 1 dozen Mussels (cleaned in the shell)
- Salt and Pepper to taste
- Boil lobster in a pot for 2 minutes, remove lobster from pot and let cool in a colander.
- Once lobster is cool enough to handle, place in a shallow baking pan.
- Separate the claws, knuckles, tail and body.
- Cut the body and tail in half lengthwise, then half again crosswise.
- Crack the claws and knuckles, reserve any juice that might seep out.
- Set this aside and prepare the rest of the ingredients.
- In an 8 quart pot, cook the tomatoes, onions and garlic in the oil over medium heat for 5 minutes.
- Add the potatoes, fennel, bay leaf, saffron, salt, pepper and stock.
- Cover pot and simmer for 8 to 10 minutes, or until potatoes are tender.
- Add the mussels and clam meat to the pot and cover for 3 minutes, the mussels should open.
- Add lobster and white fish, cover pot for 5 minutes.
Serve with toasted baguette slices