Bouillabaisse a la Di Maggio

Recently returned from a trip to London and Paris, and the cuisine was outstanding. Ate in a restaurant in Paris called Chez Andre and had the bouillabaise. Superb! Here is a recipe that seems to be a close approximation of what we were served in Paris. This comes from a friend at work, who herself got the recipe from The Fisherman’s Wharf Cookbook, revised edition 1982, pages 34-35.

This recipe involves a clear broth for the base, as opposed to many which are tomato-based. Both are excellent. Don’t be afraid to substitute other seafood options, but the clams are essential, since the dish is judged complete by when the clams open up!

2 Tbsp olive oil

1 clove garlic, minced

1 cup green onions, chopped

1 Tbsp parsley, chopped

1 cup dry white wine

Salt and pepper to taste

10 raw prawns, cleaned and shelled

12 whole scallops

8 raw oysters

1 live lobster (1 pound)

14 clams in their shells

For this dish use a French pottery casserole, 8 inches in diameter and deep, or a Pyrex glass casserole.

Heat the olive oil in the casserole over a very low flame. Add the onions and garlic. Cook slowly for 3 minutes, then add the parsley. Remove the casserole from the fire, then add the clam broth, the wine, and the salt and pepper to taste. Blend well, then add the raw prawns, scallops, oysters, and clams in their shells (which have been thoroughly scrubbed), and the raw lobster, cut into two-inch squares. The clams should be added last, on top of the other shellfish.

Cover the casserole and simmer for 15-20 minutes, or until the clam shells open. Serve very hot.

2-4 servings

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