Bouillabaisse is a traditional French seafood stew. While in Florida, I experimented with this modified version of bouillabaisse and it was delicious (I'm always looking for an excuse to use my large fish chowder bowl and accompanying set of serving-size fish bowls!). Choose whatever seafood you have available but be sure to include at least 1 meaty white fish and 2 types of shellfish (shrimp, crab, lobster, langostinos, mussels, clams, oysters, squid, octopus) - you should aim for a pound of fish in all. I added a poblano pepper for some mild spiciness. I think using Clamato juice instead of bottled clam juice made a nice both, but if you are a bouillabaisse purist, feel free to use clam juice. Make sure you have a nice crusty French baguette on hand for dipping into the broth!
Florida Bouillabaisse
1/4 pound fresh grouper, cut into bite size pieces (halibut, orange roughy, cod, mahi mahi, or haddock work as well)
1/4 pound gulf shrimp
1/4 pound frozen octopus, chopped
1/4 pound calamari rings
1/4 pound mussels
3 T olive oil
1 larges sweet onion, chopped
1 poblano pepper. chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cans drained stewed tomatoes
2 cups of Clamato juice
1/4 cup of white wine (optional)
1/2 tsp salt
1/4 tsp pepper
1 tsp thyme
1. Saute onions, peppers, and garlic in olive oil until almost soft.
2. Add salt and pepper, thyme, tomatoes, Clamato, and wine (optional) and bring to a boil.
3. Add fish and let simmer for about 20 minutes.
4. Serve with crusty French bread. However, flavors develop more intensely if you refrigerate for 24 hours and reheat and serve the next day.
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