Freezing temperatures have hit the world — well, seemingly everywhere but California — and it's no secret that when it's chilly, people turn to soup. This filling recipe for Alabama Bouillabaisse may fit the bill perfectly, with tons of hearty vegetables and seafood. Plus, it was created by the 2012 winner of James Beard's Best Chef in the South Award, Chef Chris Hastings (who also happens to be in the All-Clad Chef Ambassador Program, meant to inspire creative and adventurous cooking).
Prepared In: All-Clad's d5 Stainless-Steel 5 1/2 QT Dutch Oven
Ingredients for Seafood Broth:
Ingredients for Bouillabaisse:
Directions for Broth:
Peel the shrimp, leaving the heads and last tail segment intact. Set the shrimp aside to use for the bouillabaisse and reserve the shells.
Combine the shrimp shells, and six small strips of orange zest and the next 10 ingredients (from the leeks through to the vegetable stock) in a large, stainless steel saucepan. Bring the broth to a boil over medium-high heat, reduce the heat to low and simmer the stock for 40 minutes.
Strain the broth through a fine-mesh sieve, discarding the solids. Stir in the saffron and set the broth aside until ready to use.
Directions for Bouillabaisse:
Heat two tablespoons of the butter and six tablespoons of the extra-virgin olive oil in a Dutch oven.
Add the shallots, garlic, and thyme and cook, stirring, for two minutes; do not allow the vegetables to brown. Stir in the sliced fennel, carrots, celery, and leeks. Season the vegetables with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Add the bay leaves and orange peels and continue cooking for about five minutes or until the vegetables are tender. Add the clams and tomato quarters, cover, and cook for two minutes. Stir in the reserved seafood broth, increase the heat to high, cover and cook for three more minutes.
Stir in the shrimp, grouper pieces, stone crab claws (if using) snapper jowls and bone-in triggerfish, cover and cook for a few minutes. Remove the lid and add the remaining two tablespoons of butter, remaining two tablespoons of extra-virgin olive oil, chopped fennel fronds, basil, and parsley. Season the liquid with the remaining teaspoon of salt and remaining 1/4 teaspoon of pepper.
Arrange the seafood and vegetables attractively in 12 wide soup bowls and ladle about 1/2 cup of the broth in each bowl (enough to come three-fourths of the way up the sides of the bowls). Top each bowl with 1/2 fried soft shell crab (if using) and one grilled sourdough crouton smeared with several tablespoons of rouille.