Name: Seafood Bouliabasse
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
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

CategoryEntrees, Butter + BrownDifficultyAdvanced

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

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.

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.

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.

You may use lobster tail or claw shells.

Ingredients