Ingrid Hoffmann's South of the Border Bouillabaisse

The Food Network's Simply Delicioso star offers her take on a seafood bouillabaisse.


Ingredients
2
tablespoons
Olive Oil
2
celery stalks, diced
2
yellow onions, diced
2
red bell peppers cored, seeded, ribbed and diced
2
poblano peppers cored, seeded, ribbed and diced
2
large tomatoes peeled, cored and diced
4
cloves
garlic, finely minced
1
cup
tomato paste
1
tablespoon
chopped fresh oregano leaves
1
dash
Salt and Pepper
5
cups
fish broth or stock
1
can
coconut milk (14-ounce)
1
cup
dry white wine
1
pound
mussels, de-bearded and scrubbed
8
ounces
small scallops
1
pound
large shrimps, peeled and deveined
8
ounces
salmon fillet, cut into 1-inch chunks
8
ounces
red or yellowtail snapper fillet, cut into 1-inch chunks
1
pound
calamari, cut in 1/2-inch rings
1
Baguette, sliced for serving
Directions
Heat the oil in a large pot over medium-high heat. Add the celery, onions, bell and poblano peppers, tomatoes, and the garlic and cook, stirring occasionally until the vegetables are soft, 5 to 7 minutes.
Mix in the tomato paste, oregano, thyme, and some salt, and pepper and cook, stirring often for 1 to 2 minutes, or until the herbs are fragrant.
Add the fish broth, coconut milk, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes.
Add the salmon and snapper, cover and cook for 3 minutes.
Add the calamari, scallops, shrimp and mussels, cover, and cook until the mussels open and the shrimp and fish are opaque and cooked through, about 3 to 5 minutes longer. (Discard any mussels that don’t open). Sprinkle with the cilantro and serve in shallow bowls with the bread.

The base number of servings for this recipe is 8
OK

Categories 

Family-friendlyFish

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