View Full Version : Florida Red Snapper Bouillabaisse..Cioppino

08-26-2011, 10:29 AM
Red Snapper Bouillabaisse

Cook Time:
35 Minutes Ready In:
1 Hour 20 Minutes
Servings: 10

Lobster, fresh mussels, sea scallops,
and snapper mix it up in a white wine-saffron

1/2 cup olive oil
2 stalks celery, chopped
2 cloves garlic, minced
3 leeks, sliced
1 teaspoon dried thyme leaves
1 bay leaf (optional)
1 (14.5 ounce) can diced tomatoes
2 (8 ounce) bottles clam juice
2 3/4 cups dry white wine
2 teaspoons fennel seeds, crushed salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
1 pound red snapper fillets, cut into 2
inch pieces
1 pinch saffron
24 sea scallops
30 small mussels, scrubbed and
1 pound cooked lobster meat, cut into bite
-size pieces

Heat the olive oil in a large skillet over medium heat. Stir in the celery, garlic, leeks, thyme, and bay leaf; cook and stir until the vegetables have softened, about 5 minutes.
Stir in the diced tomatoes, clam juice, white wine, fennel seed, salt and pepper, and parsley. Simmer for 15 minutes. Add the snapper and cook for an additional 10 minutes.
Gently mix in the saffron, scallops, and mussels. Cook until the scallops are no longer translucent and the mussels have opened their shells, about five minutes. Add the lobster pieces and cook until heated through, about one minute.
Ladle the bouillabaisse into serving bowls, making sure each portion contains 5 mussels, 2 to 3 sea scallops, fish, and a piece of lobster.

Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 55 Minutes
Servings: 13

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme 1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed

Over medium-low heat melt butter in a large stockpot,
add onions, garlic and parsley.
Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them).
Add chicken broth, bay leaves, basil, thyme, oregano, water
and wine. Mix well.
Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat.
Bring to boil. Lower heat, cover and simmer
5 to 7 minutes until clams open.
lay on the fish and simmer until just done.
Ladle soup into bowls and serve with warm, crusty bread!