Sriracha-spiked Seafood Stew/Bouillabaisse
Author: TheGrumpyGourmand
Recipe type: Stew
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 3 cups fish stock
- 1 cup dry white wine
- 1 yellow onion (chopped)
- 1 yellow bell pepper (chopped or diced)
- 2 medium fennel bulbs cubed
- 4 anchovies (olive oil soaked) minced
- 8 garlic cloves minced
- 1 large orange zest
- ¾ cup orange juice
- 1 pinch red pepper flakes
- 1 tsp saffron threads
- 6 tbsp olive oil
- 1 28 oz can of diced tomatoes
- Salt and Black pepper
- 30 mussels scrubbed and cleaned
- 10 tiger prawns deveined
- 1 lb cod
- 1 tbsp sriracha
- Heat the olive oil on medium heat in a large 5-6 qt dutch oven.
- Toss in the vegetables (onion, fennel, garlic, bell pepper) and the minced anchovies and cook for 5 minutes.
- Add the red pepper flakes and the saffron and cook for an additional 10 minutes.
- Add the white wine and bring the stew to a boil allowing the alcohol to cook out over the next few minutes.
- Add the remaining non-seafood ingredients--the orange zest, orange juice, tomatoes, fish stock, and salt and pepper.
- Bring the stew to a boil and reduce the heat to a simmer. Simmer with the lid off the pot for the next 25 minutes.
- Add in the cod and cook for 5 minutes.
- Add in the mussels and the shrimp and cook for an additional 5 minutes or until the mussel shells open fully and the shrimp appear bright red.
- Remove from the heat.
- Place melba toast or french bread in the base of individual bowls.
- Pour the stew over the bread and serve immediately.
- Enjoy!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/02/08/sriracha-spiked-seafood-stewbouillabaisse/
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