Bouillabaisse with Seared Halibut

Name: Bouillabaisse with Seared Halibut
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 pinch Pinch cayenne, or as needed; 414 milliliters dry white wine; 1 small fennel bulb, bulb sliced and fronds reserved; 151 grams fingerling potatoes, cooked; 414 milliliters chopped fire-roasted tomatoes, with liquid; 414 milliliters fish stock; 4 Tbsps chopped fresh parsley; 1 Tbsp minced garlic; 3 cloves garlic; 302 grams gold creamer potatoes; 680 grams halibut fillets, boneless and skinless; 4 servings Kosher salt; 4 servings Kosher salt and freshly cracked black pepper; 1 lemon, cut into wedges; 1 teaspoon lemon juice; 302 grams littleneck clams, in the shell; 237 milliliters mayonnaise; 302 grams mussels, in the shell; 59 milliliters extra-virgin olive oil; 2 Tbsps licorice liqueur, such as Pernod; 59 milliliters jarred fire-roasted red peppers; 1 teaspoon saffron threads; 3 scallions, chopped; 1 teaspoons sweet paprika; 1 teaspoon dried thyme leaves; 1 small yellow onion, diced; 151 grams U 21/25 shrimp, peeled and deveined with tail

Bouillabaisse with Seared Halibut is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains around 54g of protein, 60g of fat, and a total of 1016 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of fingerling potatoes, littleneck clams, kosher salt and freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Set a large Dutch oven over medium-high heat, and heat 2 tablespoons of the olive oil untilshimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add thefennel andonions, and cook, until the vegetables are softened, about 3minutes. Stir in the garlic and saffron, and cook until fragrant, about 1 minute. Deglazewith the white wine and licorice liqueur, scraping up any browned bits.Reduce the liquid until it's almost completely evaporated. Then addthe tomatoes,fish stock,thyme and bay leaf.

Ingredients you will need

Fish Stock

Vegetable

White Wine

Bay Leaves

Licorice

Tomato

Liqueur

Saffron

Garlic

Thyme

Add the potatoes, bring to a boil andcookuntil just tender, about10 minutes.

Ingredients you will need

Potato

Add the clams and mussels and simmer for another3 minutes to give them a head start.

Ingredients you will need

Mussels

Clams

Add the shrimp, simmeringuntil the shellfish open,a final 2 minutes. Discard any unopened shellfish.

Ingredients you will need

Shrimp

Bring a large nonstick saute pan to medium-high heat and add the remaining oil. Pat thehalibut fillets dry with a paper towel and sprinkle both sides generously with salt and pepper. Once the oil begins tosmoke lightly, sear the halibut. Cookuntil the bottom isgolden and crispy,4 to 5 minutes on the first side. Flip and finish cooking for 1 to 2 minutes on the second side.

Ingredients you will need

Salt And Pepper

Halibut

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Remove the fish from pan, keep warm and set aside.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

To serve, place each halibut fillet in the bottom of a shallow serving bowl. Arrange a fewpotatoes, shrimp, clams and mussels around the fish in each bowl. Ladle broth into the bowls.

Ingredients you will need

Halibut Fillets

Mussels

Shrimp

Broth

Clams

Fish

Equipment you will use

Bowl

Ladle

Garnish with parsley, scallions, a few fennel fronds and lemon wedges.

Ingredients you will need

Lemon Wedge

Green Onions

Parsley

Fennel

Serveimmediately with Garlicky Rouille.

Peel the potatoes and rough chop.

Ingredients you will need

Potato

Place the potato, red pepper and garlic into the bowl ofa food processor and pulse until just coarsely chopped.

Ingredients you will need

Red Pepper

Garlic

Potato

Equipment you will use

Food Processor

Bowl

Add the mayonnaise, lemon juice and sweet paprika.Process until smooth and creamy. Season with cayenne and salt to taste.Cover and place in the refrigerator for 10 to 15 minutes to chill and allow the flavors to cometogether.

Ingredients you will need

Sweet Paprika