Berghoff Restaurant Bouillabaisse Recipes

BERGHOFF RESTAURANT BOUILLABAISSE

Berghoff Restaurant Bouillabaisse image

When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook.

Provided by Chocolatl

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 quarts fish stock
2 cups canned diced tomatoes
1 cup celery, julienned
1 cup leek, julienned
2 bay leaves
1/8 teaspoon red pepper flakes
1 pinch saffron thread
48 mussels, debearded and scrubbed (3 pounds)
32 littleneck clams, scrubbed (3 pounds)
1 lb fresh salmon fillet, cut into 16 pieces
1 lb fresh halibut fillet, cut into 16 pieces
4 (4 ounce) lobster tails, shelled and halved
32 raw shrimp, peeled and deveined (1 pound)
salt
ground black pepper

Steps:

Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
Simmer for 15 minutes.
Add all the seafood.
Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
Season with salt and pepper.

Nutrition Facts : Calories 425.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 177.9, Sodium 1037.5, Carbohydrate 12.7, Fiber 1.3, Sugar 3.1, Protein 67.9

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