The Lady’s Bouillabaisse

Name: The Lady’s Bouillabaisse
Yield: serves 8
Ingredients: 2 pounds mussels; 2 cups water; 2 pounds firm fresh fish fillets such as grouper or striped bass (ask your local fishmonger for additional suggestions); 3/4 cup olive oil; 1 1/2 tablespoons finely chopped garlic; 1 1/2 cups chopped onions; 5 Roma tomatoes, peeled and sliced, or 2 cups canned Italian tomatoes; 2 teaspoons fennel seed; 1/4 teaspoon saffron; 1 tablespoon, plus 1/2 teaspoon kosher salt; 1 1/2 teaspoons freshly ground pepper; 5 cups boiling water; One 8-ounce bottle clam juice; 4 whole crabs, cut in half; 1 pound unpeeled shrimp; 1 loaf French bread; Butter

December 14, 2011

This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

Recipe notes

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