Bouillabaisse Clambake
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: Cuisine at Home, May/June 2012
Category: Shellfish
Ingredients
2 whole Fennel Bulbs (cut into wedges)1 whole Leek (halved, cut into 1-inch pieces, white parts only)
1 whole Garlic Bulb (halved)
2 teaspoons Herbes de Provence
3 tablespoons Olive Oil
2 cups White Wine
1 whole Orange (juiced)
pinch Saffron (crumbled)
2 whole Tomatoes (chopped)
8 whole Baby Potatoes (halved)
14 ounces Kielbasa (cut into 12 pieces)
12 whole Jumbo Shrimp (shells left on)
3 whole Ears of Corn (cut into thirds)
16 whole Littleneck Clams
Directions
- Saute fennel, leek, garlic, and herbes de Provence in oil in a large pot over high heat until fennel begins to brown, 5 minutes.
- Combine wine, orange juice, and saffron in a bowl, then deglaze pot with mixture, and stir in tomatoes. Insert a steamer basket.
- Layer potatoes in basket, cover, reduce heat to medium, and steam 15 minutes.
- Add clams, cover, and steam 15 minutes. Top clams with kielbasa, shrimp, and corn; cover and steam until clams open and shrimp are opaque and shells are pink, 5-10 minutes more. Discard any opened clams.
- To serve, divide broth among four shallow bowls, then divide potatoes, clams, kielbasa, shrimp, and corn among each serving.