Bouillabaisse

Bardot + Bouillabaisse = Bastille Day

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I love the Tour de France, the Rivera, and Champagne.  Last Saturday was Bastille Day so we had an impromptu dinner party.  It was super fun, and my wonderful friend Tamytha was there to capture it all.  Here are some of my favorite snaps from the evening + my super easy take on Bouillabaisse.

[caption id="attachment_1240" align="aligncenter" width="490"] Nubi and Scott[/caption]

Nubi and Nik

Fiske Fish Stew (feeds 6 people)

Ingredients

  • 1/4 cup butter

  • 1 large onion, coarsely chopped

  • 4 garlic cloves, minced

  • 2 1/2 teaspoons fresh thyme

  • 2 teaspoons dried oregano

  • 1 teaspoon crushed red-pepper flakes

  • 2 dried bay leafs

  • 2 can (28 ounces) whole peeled tomatoes with juice, crushed

  • 1 1/4 cups dry white wine

  • 1 cup bottled clam juice

  • 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)

  • 24 littleneck clams, scrubbed well

  • 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces

  • Coarse salt and freshly ground pepper

  • 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired

  • 1/2 cup coarsely chopped fresh flat-leaf parsley

Directions

  1. Heat butter in a large stockpot over medium heat. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf.

  2. Add crushed tomatoes and their juice, white wine, and clam juice; bring to a simmer.

  3. Let this simmer for a little while.

  4. Add crab and clams. Simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes.

  5. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes.

  6. Discard bay leafs and any unopened clams.

  7. Remove pot from heat.

  8. Stir in parsley.

  9. Season with salt and pepper.