How to Make Fisherman's Stew

Bouillabaisse has a unique flavor and texture made more distinctive with a Seafood Creole sauce that adds the right kick of heat and spice. When you marry these two flavors you have created the ultimate seafood delight for your seafood lover. When making a good fish stew with either salt water or fresh water fish, the fish should be as fresh as possible.

This is a dish where eating with your fingers is appropriate. Serve bowls of lemon water and plenty of napkins for quick-up during the meal. By the way a large bid is not out of the question.

A wonderfully delicious take on the traditional Bouillabaisse dish to serve at your Mardi Gras celebration and completing the meal with yourdelicious King Cake for dessert. Pair this dish with a White Bordeaux or a Rose with a fruity undertone.

Image By:Mark H. Anbinder

Step One: Preparing Seafood

Ingredients:

• 4 to 6 lobster tails, scrubbed, split lengthwise
• 3 quarts mussels, scrubbed and bearded
• 4 to 6 dungeness crabs, split into halves
• 2 pounds shrimp, 30 to 40 count
• 4 Halibut fillets cut 2 inch pieces
• 2 pounds sea scallops, large

Preparation:

1. When your seafood is prepped set aside, on ice, or place them in the refrigerator, for service.

Step Two: Fisherman’s Stew

Serves: 4 to 6

Ingredients:

• 1/4 cup olive oil
• 6 cloves garlic, minced
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 stalks celery, finely chopped
• 1 cup Madeira wine or any good red wine
• 3 cups fish stock
• 4 large tomatoes, skinned and seeded
• 3 tablespoons tomato paste
• 4 tablespoons fre4 tablespoons chili sauce
• 3 tablespoons Old bay Seasoning
• 2 tablespoons dry mustard
• 5 sprigs fresh parsley, chopped
• 2 bay leaves
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

 Preparation:

1. Bring Olive Oil to hot in a large Dutch oven, saute garlic, onions, bell peppers and celery until tender about 4 to 6 minutes.
2. Deglaze Dutch oven with the Madeira wine, using a wooden spoon to loosen the bits and pieces from the bottom of the Dutch oven. Reduce heat to medium, add fish stock and bring to a boil.
3. Add tomatoes, tomato paste, chili sauce, Old bay seasoning, dry mustard, parsley, bay leaves, sea salt and black pepper, give it a good stir, and bring back to boil.
4. Add lobster tails, mussels, crab halves and boil for about minutes, be sure that you remove any mussels that have not opened.
5. Reduce heat to simmer and add shrimp, halibut pieces and scallops, cook for an additional 3 minutes. Taste and adjust your seasoning.
6. Remove from heat, discard bay leaves, Plate even portions of seafood between 4 deep bowls, and pour sauce over all.
7. Serve crusty garlic bread with a basil butter inside of bowls for some great dipping.

Suggestions:

1. Serve over a heavy pasta such as penne or fettuccine.
2. Serves bowls on a serving plate for convenient discarding of shells.