Seafood Bouliabasse

Seafood Bouliabasse


Category, DifficultyAdvanced

seafood-bouilbasse

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 8 oz king crab legs
 1 oz lobster tail
 8 oz sea bass
 8 oz salmon
 4 oz snapper
 ¼ cup olive oil
 9 black mussels cleaned
 8 clams
 2 tbsp chopped garlic
 2 tsp salt
 2 tsp black pepper
 6 oz calamari cut into rings
 12 medium shrimp peeled and deveined
 6 potatoes peeled and crushed
 2 cups crushed tomatoes
 2 cups lobster stock

1

Chop crab legs between joints and use kitchen shears to cut along the lighter colored underside of the shell. Remove crab meat from legs. Remove shell from lobster meat. Chop crab and lobster meat into 1-inch pieces, set aside. Chop sea bass, salmon, and snapper into 2-inch chances, set aside.

2

In a large sauté pan heat olive oil over medium heat. Add mussels and clams; cook until they start to open. Add garlic, shallot, salt and pepper. Sauté for 45 seconds. Add crab, lobster, sea bass, almond, and snapper to pan. Add shrimp, and . Stir in crushed, tomato.

Add Lobster Stock.

3

Bring to a simmer; reduce heat to low. Cover and cook for 15 minutes. Stir stew with a large spoon. Let sit for 5 minutes before serving. Serve with toasted bread or your favorite rice.

4

You may use lobster tail or claw shells.

Ingredients

 8 oz king crab legs
 1 oz lobster tail
 8 oz sea bass
 8 oz salmon
 4 oz snapper
 ¼ cup olive oil
 9 black mussels cleaned
 8 clams
 2 tbsp chopped garlic
 2 tsp salt
 2 tsp black pepper
 6 oz calamari cut into rings
 12 medium shrimp peeled and deveined
 6 potatoes peeled and crushed
 2 cups crushed tomatoes
 2 cups lobster stock

Directions

1

Chop crab legs between joints and use kitchen shears to cut along the lighter colored underside of the shell. Remove crab meat from legs. Remove shell from lobster meat. Chop crab and lobster meat into 1-inch pieces, set aside. Chop sea bass, salmon, and snapper into 2-inch chances, set aside.

2

In a large sauté pan heat olive oil over medium heat. Add mussels and clams; cook until they start to open. Add garlic, shallot, salt and pepper. Sauté for 45 seconds. Add crab, lobster, sea bass, almond, and snapper to pan. Add shrimp, and . Stir in crushed, tomato.

Add Lobster Stock.

3

Bring to a simmer; reduce heat to low. Cover and cook for 15 minutes. Stir stew with a large spoon. Let sit for 5 minutes before serving. Serve with toasted bread or your favorite rice.

4

You may use lobster tail or claw shells.

Seafood Bouliabasse