Compliments of Cunard Cruise Line, here is a recipe from the Queens Grill Selection for Seafood Boillabaisse. It’s a lot of work, but it’s excellent. You can certainly save time by using prepared fish stock, but we suggest making your own broth. 

Fish Stock:

2 tbsp olive oil
1 celery stock
1 onion
1 fennel bulb, cored & chopped
4 garlic cloves, cut in half
2 bay leaves
2 cloves
1 cup whie wine
3 lbs. fish bones
20 cups of water

Broth:

2 tbsp olive oil
2 1/2 lbs lobster  shells chopped
1 onion, chopped
1 celery stalk, chopped
1 leek, chopped
4 large fresh tomatoes, chopped
1/4 blub fennel
4 garlic cloves
2 tbsp tomato puree
1 cup white wine
8 cups fish stock
4 cups chicken stock
2 sprigs thyme
1 sprig lemongrass
2 bay leaves
2 cloves
20 fennel seeds
1 pinch saffron

Seafood:1 tbs. olive oil
1 shallot, finely chopped
1 lobster tail, cut into pieces
1/2 lb Chilean Sea Bass cut into pieces
1/2 lb mussels
8 medium shrimp
12 clams
4 tbsp Pernod

Rouille:

6 garlic cloves
2 pinches salt
1 pinch saffron
4 new potatoes, cooked thoroughly
1 tbsp Dijon mustard
1 tbls tarragon vinegar
1 tbsp water
2 tbsp extra virgin olive oil
1 pinch white pepper
1 pinch cayenne pepper

Preparation:

Fish Stock:  Heat the olive oil in a stock pot.  Seat all of the vegetables along with garlic, bay leaves and cloves slightly in the oil.  Add the white wine and fish bones and sauté until vegetables are cooked, yet firm.  Add water. Simmer for 20 minutes and strain through a sieve. Set aside.

Broth:  Heat the olive oil in a sauté pan.  Add the chopped lobster shells and roast them slightly.  Add all vegetables to the lobster shells and sweat until golden brown.  Add tomato puree and mix well. Deglaze with white wine. Add fish and chicken stock.  Add remaining ingredients and simmer the broth for 25 minutes, then strain.

Seafood:  Sauté all seafood in a pot with olive oil and finely chopped shallots and sweat for 2 minutes.  Deglaze with Period, add the broth and then simmer gently for one minute.  Remove from the heat and serve with the rouille.

Rouille:  Crush the garlic with the salt and saffron into a puree. In a blender, add the cooked new potatoes.  Dion mustard, vinegar and water.  Blend while adding the olive oil little by little.  Season with white and cayenne pepper.

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This is one our favorite appetizers to take to a party. Its light and refreshing no matter what time of year.

Ingredients

• 2 lb jumbo shrimp (precooked)
• 1/4 Cup fresh lime juice
• 1/4 Cup olive oil
• 1 Large red onion thinly sliced
• 1 Small Jared Pimento
• 1 lime (very thinly sliced)
• 1/4 Cup fresh cilantro
• 2 tbls old bay seasoning
• fresh ground pepper
• 1 Cup Italian dressing

Instructions

Separate the Shrimp into their own bowl and let them defrost. Mix all ingredients together to make marinade. Then add the shrimp and mix it all together.  Let shrimp marinate for at least 2 hours before serving.  Drain all or most of the liquid out but try to save as much of the cilantro, onion and pimentos as possible.

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This is a one pot meal that is very filling. No need to serve with anything else, unless you enjoy dipping French or Italian bread into the delicious sauce.  The nice thing about this dish is that you can add your own touch by adding different spices and herbs to enhance the flavor. 

Ingredients:

2 cups white onion
1/2 cup green pepper
1/2 cup red pepper
8 cloves garlic – chopped
1/2 cup olive oil
3-4 fresh basil leaves or 2 tsp. dried basil
1 tsp oregano
1 tsp thyme
1 tsp cumin
2 bay leaves
1 pinch cayenne pepper
1 pinch paprika
3 cups fresh plum tomatoes diced
   or 1 large can diced tomatoes  (28 ounce w/ liquid)
1 can tomato paste (6 ounce)
1 1/2 cups white cooking wine (or dry white whine)
1 cup clam juice
1 cup chicken stock
1 cup fresh parsley
1 1/2 pounds cod filet cubed
1 pound med or large shrimp (peeled & deveined)
1/2 pound bay scallops
1 pound mussels (cleaned & debearded)
1/2 pound clams
1/4 cup cilantro

Directions: 

1.  Sauté the onions, peppers & garlic in olive oil, stirring occasionally
      until onions are soft. 

2.  Add tomatoes, tomato paste, wine, clam juice, chicken broth, basil,  
      oregano, thyme, cumin, bay leaf, 1/2 parsley and black pepper. Cover
      & simmer for 40 minutes.

3.  Add fish, shrimp, scallops, mussels & clams. Bring to a boil. Lower the
      heat and simmer about 7 to 10 minutes until mussels and clams open.

4.  Serve in bowls & add fresh chopped parsley (& cilantro if you like the
      taste,) to each bowl.

Tips:

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In the mood for “fish and chips” but want to avoid eating fried foods?

For the Grouper:

1 1/2 to 2 pounds of group fillet
1/3 cup mayonnaise
3 cloves of garlic crushed
2 tablespoons olive oil
1/2 teaspoon soy sauce
1/2 teaspoon old bay seasoning
1 teaspoon white vinegar
Lemon

1.   Preheat oven to 375 degrees
2.  Spray baking pan with non stick cooking spray
3.  Coat fish with olive oil
4.  Mix mayo, galic, soy sauce, vinegar & old bay seasoning to make a dressing.
5.  Brush paste onto fish.
6.  Bake 15 to 20 minutes
7.  With spoon spread any sauce that has run into pan back onto fish.  
8.  Set oven to broil and cook for 3 to4 minutes to brown the top of the fish.
9.  Squeeze lemon to taste & serve immediately.

Tips:

Bake fries in the oven along with the fish for a healthier version of fish and chips.

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Spanish style shrimp in a delicious tomato sauce.

2 pounds of shrimp peeled & deveined
1/4 cup olive oil
1 white onion chopped
8 cloves garlic minced
1 green pepper chopped
1/4 cup fresh parsley chopped
1 – 8 ounce can tomato sauce
3 tablespoons tomato paste
1 – 4 ounce jar pimentos
1 1/2 cups white cooking wine (vino  seco)
3 tablespoons vinegar
2 bay leaves
1 teaspoon kosher salt
1 tablespoon black pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 cup water

Directions:

Saute onion and green pepper in olive oil over medium heat for 5 minutes. Add minced garlic and cook an additional 2 minutes. Take pimentos with the water they come in and puree. Add pureed pimentos, parsley, can of tomato sauce, tomato paste, water, bay leaves, cooking wine, cumin, oregano, salt and pepper. Cook over medium heat for 15 minutes. Add shrimp and cook 20 to 25 minutes. Serve over white rice or pasta.

Tips:

If you don’t want to open a can of tomato paste for just 2 tablespoons, use 1/4 cup of your favorite jar sauce you already have on hand.

I use 20-25 count shrimp. You can certainly use any size you’d like (2 pounds total if you don’t want to have to adjust the sauce)

Buy shrimp that is peeled & deveined if you want to save about 20 minutes.

Serve over white rice.

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