Berghoff Restaurant Bouillabaisse

Name: Berghoff Restaurant Bouillabaisse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
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

Submitted by Chocolatl

"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."

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Ready In:: 50mins
Ingredients:: 15
Serves:: 8

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

directions

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.