How to help: Northern California wildfire relief

Bouillabaisse (07.13.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Chef Ryan Murray, La Caille

serves 10-12

  • 1 lb. Manila or Small clams (cleaned)
  • 1 lb. black mussels (cleaned)
  • 1 lb. small shelled & cleaned shrimp
  • 1 lb. cod filet
  • 1 lb. leeks, diced
  • 1 medium onion, diced
  • 3 – 4 cloves garlic, minced
  • 4 T. EVOO
  • ¼ tsp. dried thyme or 4 sprigs fresh
  • Pinch red pepper flakes
  • Pinch black pepper
  • ¾ tsp. kosher salt
  • 1 bayleaf
  • 24 oz. bottled clam juice (3- 8 oz. bottles)
  • 1 20 oz. can diced stewed tomato
  • 1 ½ cups white wine
  • 1 cup water
  • ¼ tsp. saffron

Saute leeks, onion in olive oil til soft
Add garlic thyme, red pepper flake, black pepper, salt and bayleaf.  Sauté 2 more min.
Add clam juice, tomatoes, white wine, water and saffron. Bring to a boil.
Heat and simmer 20 min.
Add clams, mussels and cook 5 minutes.
Add shrimp & stir all together. Top with Halibut.
Cover & Cook til mussels open and fish is done and flaky, about 8 minutes.