Spot Prawn Bouillabaisse
1/4 c Olive Oil
1 medium Onion, chopped (1 c)
1 rib Celery
1 medium Green Bell Pepper
1 small Eggplant, cubed
1 t freshly ground Black Pepper
2 c dry White Wine
1 (28 oz) can Plum Tomatoes, chopped
1 l Seafood Stock or Veggie Broth (add 2-3 cups more as needed)
3 cloves Garlic
1 t Saffron threads
1 pound Spot Prawn
1 pound firm White Fish, we had Snapper in the freezer
24 mussels, cleaned
2 t fresh Tarragon
1/2 T fresh Dill
3 tablespoons Pernod
1 teaspoon grated orange zest
Brown Rice, cooked (optional, I needed the Carb :^D)
Heat the oil in a Dutch oven or large stockpot. Add the Onions, Celery, Eggplant and Bell Pepper. Saute over medium-low heat for 10-15 min, until the Onions start to brown.
Add the Wine and be sure to get all the 'fond' or the brown veggie goodness on the bottom of the pot with a sturdy wooden spoon. Add the whole tin of Tomatoes. You may want to run a sharp knife around in it to chop the Tomatoes up a bit. What I like to do is just smush them in my impeccably clean hands. Stir and simmer for a few minutes until well combined.
Add the Stock/Broth, Garlic, and Saffron and bring to a boil. Reduce to a simmer, add the herbs and Salt and Pepper to taste. Undersalt now because you will want to check again after the seafood. Cook uncovered for 15-20 minutes, until the Eggplant is cooked through.
Add the Shrimp, Snapper, and Mussels, bring to a boil for a minute. Reduce the heat, cover, and cook for 5 minutes. Check that all the Mussels are opened. Turn off the heat and allow the pot to sit covered for another 5 minutes. The Spot Prawns will be cooked, they do not take more than 5 minutes really. All the mussels should be opened opened. Discard any Mussels that don't open. Stir in the Pernod, Orange Zest, and check the seasoning.