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(TV Diner) - Nothing says seafood like Chef Dennis Wilson's bouillabaisse.
Usually - you'll find him at City Table in The Lenox in Boston, but today - he's at the helm of the Seaport Hotel's Action Kitchen.
For more information, go to www.actionkitchenboston.com.
1 pound salmon, diced
1 pound cod, diced
1 pound halibut, diced
1 pound swordfish, diced
12 littleneck clams
1 pound shrimp
2 white onions, julienned
2 red peppers, deseeded, deveined and julienned
2 yellow peppers, deseeded, deveined and julienned
2 green peppers, deseeded, deveined and julienned
1 tablespoon garlic, minced
1/2 tablespoon ginger, minced
1 head fennel, julienned
3-1/2 pounds whole peeled tomatoes
1/2 teaspoon saffron
1/2 teaspoon paprika
2 oranges, zested and juiced
2 lemons, zested and juiced
2 limes, zested and juiced
2 quarts white wine
2 cups tomato juice
1 quart orange juice
1 teaspoon thyme
1 teaspoon oregano
1 cup clam juice
1. Sear all the fish, not the mussels, clams or shrimp.
2. Remove the fish after giving good color to all.
3. Add the peppers, onions, fennel, garlic, ginger.
4. Deglaze with white wine and reduce by half.
5. Combine all the ingredients except the fish and allow infusing for 20 minutes on low heat
When you are getting ready to serve, add the fish and cook through. When the fish is almost done add the mussels, clams and shrimp. Shrimp only takes about a minute and a half, and when clams and mussels open they are done
Note: No one likes over cooked shellfish
Garnish with a nice baguette