American Bouillabaisse

 

I was trying to decide between making Cioppino or American Bouillabaisse. I have an American Bouillabaisse recipe, and there are many different Cioppino recipes, so I took inspiration from them and made a modified American Bouillabaisse. There is no fennel (I didn't feel like slicing fennel) or celery (I hate celery), but there are oregano and Italian parsley.  I don’t usually eat bread, but it seems appropriate.

• 1/4 cup olive oil
• 1 shallot, chopped
• 1 tblsp chopped garlic
• 1 cup water 
• 1/4 cup white wine
• 1 15-oz can crushed tomatoes
• 1 shrimp bouillon
• 2-3 sprigs oregano
• 2-3 sprigs thyme
• 2-3 bay leaves
• 1 tblsp crushed red pepper flakes
• salt and pepper to taste
• 1-1.5 lbs frozen seafood, thawed (see below)
• fresh Italian parsley, chopped
•  Italian bread, sliced and buttered

1. In a large pot/Dutch oven, heat olive oil over medium heat. Add the shallots and cook until soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute more.
2. Add the water, wine, tomatoes, bouillon, herbs (except parsley), and red pepper flakes,  and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Add salt and pepper to taste.
3. Bring the broth to boiling. Add the raw seafood, then turn the heat to low to simmer covered until the seafood is thoroughly cooked, about 5-10 minutes. Add the cooked seafood to heat through.
4. Ladle into individual serving bowls and garnish with chopped fresh parsley. Serve with buttered Italian bread.

ADDITIONAL NOTES

Raw

• Cod (cut into large bite-sized chunks)
• Sea Scallops
• Shrimp (peeled and deveined)

Cooked

• Clams in the shell
• Crab legs in the shell
• Mussels in the shell
• Octopus legs
• Squid