What you need
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- 1 yellow onion, 1/4 dice
- 1 fennel bulb, sliced thin
- 1 pinch saffron threads (approx. 5-10 threads)
- 1 orange, zest and juice
- 15 oz can San Marzano Tomatoes
- 16 oz clam juice
- 1 q lobster stock
- 1 c. red bell peppers
- 1 c. cocktail sauce
- 2 c. mayonnaise
- 1/4 c. barbeque sauce
- 1 oz lemon juice
- 2 tbsp. garlic cloves, minced
- 1/4 tbsp. kosher salt
- 1/4 tbsp. ground black pepper
- 1/4 tbsp. cayenne pepper
- 7 each saffron threads
- 1 c. white wine
- 4 tbsp. extra virgin olive oil
- 12 oz fresh Gulf fish (Golden Tile or Grouper)
- 8 oz lump Blue Crab meat
- 1 lb. Gulf shrimp, peeled and deveined (16-20 count)
- 28 Cedar Key Clams or Littlenecks, cleaned
- 2 tbsp. kosher salt or sea salt
- 1 tbsp. ground black pepper
Part 1: Saffron Bouillabaisse (Ingredients 1-9)
Heat olive oil in large stock pot over medium high heat. Add garlic, onion, and fennel, then sauté until translucent (approximately 5-10 minutes).
Add saffron, orange zest, orange juice, tomatoes, and clam juice. Bring to a boil and cook until vegetables are tender and tomatoes start to break apart (approximately 20 minutes).
Add lobster stock and bring back to a boil, then reduce heat to a simmer and cook for another 20 minutes.
Remove bouillabaisse from stove top and strain through a chinois into a cambro. Cool rapidly with ice wand or place on steam table covered in a lined 1/3 pan.
Part 2: Rouille Dressing (Ingredients 10-19)
Pull approximately 3 red bell peppers and rub with blended oil, then place on charbroiler and roast until skins start to blister and turn black. Remove and place in plastic Ziploc bag and let cool.
Remove peppers from bags and remove seeds and pith.
Place peppers in robot coupe and purée until smooth.
Using a large mixing bowl, place all ingredients inside bowl and using a rubber spatula fold ingredients together until incorporated. Place in plastic container, cover, label, and date.
Store in refrigerator.
Part 3: Seafood Blend (Ingredients 20-27)
Place a 5-quart Rondeau over medium-high heat, heat 4 tablespoons of olive oil to a shimmer, then add Gulf Fish and Shrimp. Sauté for approximately 3-5 minutes.
Add 64 ounces of Saffron Bouillabaisse and bring to a simmer, then add clams and cover. Cook for approximately 5-7 minutes until clams open. If clams do not open, discard.
Add Blue Crab and stir. Cook for approximately 2-3 minutes.
Taste and season with salt and pepper if needed.
Remove from heat and plate.