WEST COAST BOUILLABAISSE
Serves: 6
1 tbsp (15 mL) extra-virgin
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olive oil
1 bulb fennel, sliced and fronds
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reserved for garnish
1 small red onion, sliced
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2 stalks celery, sliced
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2 carrots, sliced
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1 yellow, red or orange
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bell pepper, sliced
6 cloves garlic, finely sliced
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1 cup (250 mL) dry white wine
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4 cups (1 L) Walter Caesar Mix
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(or 3 cups (750 mL) tomato juice and 1 cup (250 mL) clam juice)
4 cups (1 L) fish stock
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or vegetable stock
1 tbsp (15 mL) chili flakes,
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plus extra for garnish
1 tbsp (15 mL) fennel seeds
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2 bay leaves
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2 tbsp (30 mL) canola oil
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6 scallops
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Sea salt and coarsely ground
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black pepper
2 tbsp (30 mL) unsalted butter
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1/2 lb (226 g) live clams,
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scrubbed
1/2 lb (226 g) live mussels,
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scrubbed and debearded
2 lb (907 g) skinless firm fish
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fillets such as halibut, salmon, or ling cod, cut into 1-in. (2.5-cm) cubes
1/2 lb (226 g) mixed shellfish
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such as peeled and deveined shrimp and/or crabmeat Tender celery leaves, for garnish
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4 scallions, chopped, for garnish
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Chopped fresh chives,
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for garnish To serve:
6 tbsp (90 mL) smoked chili
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mayo (recipe below) Crusty bread
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Lemon wedges
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1. Heat the oil in a large pot over medium-high heat. Add the fennel, onions, celery, carrots and bell peppers. Sauté for 5 minutes or until onions are tender and translucent. Add the garlic and sauté for another minute. Add the wine and stir to scrape up the browned bits.
2. Pour in the caesar mix (or tomato juice and clam juice), fish stock (or vegetable stock), chili flakes, fennel seeds and bay leaves. Bring to a boil over high heat, reduce to medium-low, and simmer for 30 minutes or until the vegetables are tender and flavours are more concentrated.
3. Heat the canola oil in a heavybottomed skillet over mediumhigh heat. Pat-dry the scallops and add to the pan. Allow to sear undisturbed for about 2 minutes or until browned. Season with salt and pepper, flip the scallops over, and sear for another 2 minutes. Add the butter and baste. Transfer to a plate.
4. When ready to serve, add the clams and mussels to the broth. Cover and cook until they just begin to open, about 3 minutes. Add the fish and mixed shellfish. Cover and cook another 3 to 5 minutes or until shells are fully open and fish is cooked through. (Discard any clams or mussels that haven’t opened.) Stir in the scallops.
5. Divide soup among bowls, or serve family style from the cooking pot or a warmed tureen. Sprinkle each bowl with fennel fronds, celery leaves, scallions, chives and chili flakes. Top with 1 tbsp (15 mL) smoked chili mayo. Serve with crusty bread and lemon wedges on the side.