Saturday, June 05, 2010

May 29th - Spot Prawn Bouillabaisse

I was not feeling well this afternoon so I beelined home early from our day out.  D went to the gym and picked up seafood at Granville Island on the way home.  When he gets something in his head, he's gotta have it.  I'm like that too with cravings.  After our lovely dinner at S and G's on Thursday, he was eager to take advantage of the Spot Prawn season.  I am sure somewhere in the back of his mind was my taking over as I do when there is a long cook stew or Seafood dominated dish (that does not involve Lobster).  When he got home and found me napping on the couch, he thankfully dove into making dinner.  Yay D!

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.

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