Long Island Bouillabaisse

Name: Long Island Bouillabaisse
Yield: 4 Servings.
Cuisine: France
Ingredients: 1 tablespoon Pernod, Ricard, or other anise-flavored liqueur, optional; 1 tablespoon Pernod, Ricard, or other anise-flavored liqueur, optional; 12 raw shrimp, peeled and deveined; 1 tablespoon Pernod, Ricard, or other anise-flavored liqueur, optional; 1 quart fresh mussels, scrubbed well; 2 dozen cherrystone clams; 1½ teaspoons flour; 1 pound fresh red snapper, striped bass, porgy, or other white fish, cut into serving pieces; 1 (1½-pound) lobster; 3 tablespoons butter; ¼ teaspoon Tabasco sauce, or to taste; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 large teaspoon crumbled leaf saffron; 2 cups water; 1 cup dry white wine; 1 bay leaf; 2 sprigs fresh parsley; 2 sprigs fresh thyme, or ½ teaspoon dried; 1¾ cups chopped tomatoes; 1 cup chopped onion; 3 cloves garlic, finely minced; 1 cup finely chopped leeks; 3 tablespoons olive oil

Preparation info

4
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

3 tablespoons olive oil
1 cup finely chopped leeks
3 cloves

Europe
France
Pescatarian
Soup
Mediterranean

Method

Heat the olive oil in a large saucepan and add the leeks, garlic, and onion. Cook until wilted, then add the tomatoes, thyme, parsley, bay leaf, wine, water, saffron, salt, pepper, and Tabasco. Simmer 10 minutes.
Plunge a knife into the center point of the lobster where tail and carcass meet. Split tail and carcass. Cut carcass in half lengthwise. Scoop out the li