Chesapeake Bouillabaisse
Ingredients
- 6 leeks
- 6 shallots
- 7 cloves garlic
- 3 large onions
- olive oil
- 6 fresh tomatoes, chopped
- 1/2 demitasse spoon of saffron (crushed)
- 2 Tbsp. chopped parsley
- 2 bay leaves
- 2 Tbsp. thyme
- 10 oz can tomato puree
- 1/2 cup orange juice
- Juice of 1 lemon
- 1 Tbsp. Tabasco sauce
- 1 quart white wine
- 1 bottle clam juice
- 2 cups Sting Ray® Bloody Mary Mixer
- 2 lbs. peeled shrimp with tails on
- 1 fish (flounder, trout, or croaker), cut into chunks
- 2 dozen littleneck clams
- 4 ears fresh corn on the cob, cut into sections
- 4 cooked lobsters (claws taken off, tail cut in thirds)
Instructions
Chop leeks (discarding most of the green part), shallots, garlic and onions and sauté in a little olive oil for 5 minutes. Place sautéed vegetables in a very large pot and add all other ingredients except clams. Bring to a boil, lower heat and cook over medium heat for 20 minutes uncovered, stirring occasionally. Add scrubbed clams; cover and simmer until clams open, about 5 to 10 minutes. Remove bay leaves before serving. Better if made the day before and refrigerated. When reheating, don't let it boil. Serve in large flat soup plates with a freshly boiled potato and lots of crusty French Bread. Serves 8 to 10.
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