PJ’s Bouillabaisse, Keys Style

PJ’s Bouillabaisse, Keys Style

by PJ
(Key Largo)

PJ’s Bouillabaisse, Keys Style

Bouillabaisse (bull-u-base) is a fish stew that originated in the Mediterranean. It is served worldwide, being adapted to the availability of local fish and seafood. That makes it perfect for wherever you are! This recipe comes from years of effort to “un-refine” the classic, elegant versions of bouillabaisse into this more relaxed (and yes, lazy) recipe. But, don’t worry as it is still the best soup you will ever eat!

3 lbs mixed fish (at least 1 lb of firm fish), cubed
3 dozen clams, cleaned and burped*
1 16 oz can minced clams
4 clusters of crab, cleaned, separated, and cracked
2 lbs shrimp, uncooked, shelled & deveined
2 dozen mussels, cleaned
6 12 oz bottles of clam juice
1 16 oz can peeled and diced tomatoes
3 leeks, thinly sliced (white portions only)
2 large onions, peeled and chopped
3 garlic cloves, peeled and chopped
1/3 cup olive oil
1 cup fresh chopped parsley
6 bay leaves (remember to remove before serving)
Healthy pinch of thyme
Salt, white pepper and cayenne pepper to taste

Heat the olive oil in a large stock pot, add the tomatoes, leeks, onions, garlic, bay leaves, and thyme and cook until they are reduced and tender (about 10 minutes). Add the clam juice, salt, white pepper, cayenne and firm fish and simmer for 10-15 minutes or until the fish is tender. Add the rest of the fish and seafood and cook until the clams and mussels open. Serve with hard crusted sourdough bread for the best meal ever.
Serves 6 regular people or 2 gluttons. Please feel free to substitute and adjust – I won’t be offended!

*Burping clams – if you soak clams in very salty water for an hour before cooking, they will spit out the contents of their stomachs, including sand.