British Columbia Bouillabaisse Recipe
Description:
Indulge in the rich flavors of the ocean with this sumptuous British Columbia Bouillabaisse recipe, crafted to perfection for those cherished weeknight gatherings or special occasions, taking less than 4 hours to prepare and cook. Dive into a medley of seafood goodness combined with tantalizing aromatics, creating a dish that will undoubtedly leave a lasting impression on your taste buds.
Nutritional Information:
- Calories: 461.4 per serving
- Fat Content: 19.1g
- Saturated Fat Content: 2.9g
- Cholesterol Content: 172.1mg
- Sodium Content: 1025.9mg
- Carbohydrate Content: 18.2g
- Fiber Content: 3.8g
- Sugar Content: 3.5g
- Protein Content: 43.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 tbsp | Olive oil |
| 1 | Onion |
| 6 cloves | Garlic |
| 2 | Fennel bulbs |
| 1 1/2 lb | Plum tomatoes |
| 1/2 cup | White wine |
| 1 quart | Clam broth |
| 1 lb | Mussels |
| 1 lb | Clams in shell |
| 8 | Scallops |
| 1 lb | Shrimp |
| 8 oz | Salmon fillets |
Instructions:
-
Tomato Sauce:
- Heat 4 tablespoons of olive oil over low to medium heat in a large pot.
- Add the finely chopped onion, 4 minced cloves of garlic, and sliced fennel bulbs. Sauté until the vegetables begin to soften and release their flavors.
- Incorporate the plum tomatoes into the pot and increase the heat to medium-high. Cook until the mixture starts to bubble and the tomatoes break down.
- Pour in the white wine (1/2 cup) and the clam broth (1 quart). Stir well to combine.
- Reduce the heat to low and let the sauce simmer gently for about 15 minutes, or until the liquid has reduced to a sauce-like consistency.
- Season the sauce with salt and pepper according to your taste preferences. Once seasoned to perfection, remove the sauce from the heat and set it aside.
-
Prepare the Seafood:
- Begin by thoroughly washing the mussels and clams, ensuring they are free of any grit or debris. If needed, debeard the mussels and scrub the clams.
- Cut the salmon fillets into 2-inch cubes, ensuring they are evenly sized for uniform cooking.
- In a separate large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the remaining 2 cloves of minced garlic to the pot and sauté until fragrant, taking care not to let the garlic brown.
- Introduce the salmon cubes, along with any other whitefish of your choice, and the shrimp to the pot. Sauté for 3 to 4 minutes, allowing the seafood to develop a delicate crust.
- Next, add the prepared mussels, clams, scallops, and the remaining cup of white wine to the pot. Allow the seafood to simmer gently until the clams and mussels start to open and the shrimp begin to turn pink.
- Once the seafood is almost fully cooked, carefully pour in the previously prepared tomato sauce, ensuring it covers all the seafood evenly. Allow the bouillabaisse to simmer for a few more minutes until all the seafood is cooked through and heated evenly.
-
Serve:
- Ladle the piping hot British Columbia Bouillabaisse into individual serving bowls, ensuring each portion receives a generous amount of the flavorful broth and an assortment of seafood delights.
- Accompany the bouillabaisse with a side of garlic butter for dipping and plenty of freshly baked French bread, perfect for soaking up every last drop of the delectable broth.
- Gather your loved ones around the table and savor the communal experience of enjoying this exquisite dish together, relishing in the flavors of the sea and the warmth of shared moments. 🍲🥖🦐🐟🦑
Indulge in the essence of coastal cuisine with this British Columbia Bouillabaisse recipe, where every spoonful transports you to the pristine waters of the Pacific Northwest.
