3 qt Fish stock
2 each Carrots; sliced diagonally
4 each Stalks celery; sliced diag.
1 each Clove garlic; crushed
1 each Leek; in 1/4-inch slices
4 each Saffron threads (or more)
1 tablespoon Cornstarch
Salt, white pepper
Hot pepper sauce
MSG (optional)
4 each (8-oz) lobster tails
12 each Medium unpeeled shrimp
16 each Scallops
12 each Clams; well scrubbed
4 each (5-oz) halibut fillets*
4 cups Clam juice
3/4 cup Flat beer
2 cups Dry white wine
*NOTE: Halibut fillets should be about 1/2-in. thick.
Yield: 6 servings
Make fish stock by simmering 1 to 2 pounds heads and bones of white-fleshed fish only in 2 to 3 quarts of water about 2 hours. Add water as needed. Strain stock into large kettle. Add clam juice, beer, carrots, celery, garlic, leek and saffron. Bring to boil, reduce heat and simmer until carrots are crisp-tender. Combine cornstarch with 1/2 cup wine and stir into simmering sauce. Simmer 5 minutes, then season to taste with salt, white pepper, hot pepper sauce and MSG. Add lobster tails, shrimp (that have been split down back and sand vein removed), scallops, clams and halibut. Add remaining 1-1/2 cups wine. Bring to boil and boil 8 to 10 minutes or until lobster is done and clams open. Serve in large bowls with generous amounts of liquid. Serve garlic toast or hot crisp sourdough bread slices with Bouillabaisse, if desired.
Ted’s Grill, Santa Monica