Creole-Inspired Seafood Bouillabaisse Recipe

Ingredients:

For the Broth:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 leek, white and light green parts only, sliced
• 4 garlic cloves, minced
• 1 fennel bulb, chopped
• 2 tomatoes, chopped
• 1 orange, zested
• 2 tbsp tomato paste
• 1/4 cup Pernod or other anise-flavored liqueur
• 4 cups fish stock
• 1 cup dry white wine
• 2 bay leaves
• 1 sprig fresh thyme
• 2 tbsp Creole Baé seasoning
• Pinch of saffron threads

For the Seafood:

• 12 large shrimp, peeled and deveined
• 12 mussels, cleaned and debearded
• 12 littleneck clams, scrubbed
• 1 lb firm white fish (such as halibut or cod), cut into 2-inch chunks
• 1/2 lb sea scallops
• 1 small lobster tail, split lengthwise

For the Rouille:

• 1 roasted red pepper
• 2 garlic cloves
• 1 slice of white bread, crusts removed
• 1/4 cup olive oil
• 1 tsp Creole Baé seasoning

For Serving:

• Crusty baguette, sliced and toasted
• Fresh parsley, chopped
• Lemon wedges

Instructions:

1. For the Broth:
   • Heat olive oil in a large pot over medium heat. Add onion, leek, garlic, and fennel. Cook until softened, about 5 minutes.
   • Add tomatoes, orange zest, and tomato paste. Cook for 2 minutes.
   • Pour in Pernod and simmer for 1 minute.
   • Add fish stock, white wine, bay leaves, thyme, Creole Baé seasoning, and saffron. Bring to a boil, then reduce heat and simmer for 30 minutes.
   • Strain the broth and return it to the pot. Keep warm.
2. For the Rouille:
   • In a food processor, blend roasted pepper, garlic, and bread until smooth.
   • Slowly drizzle in olive oil while processing.
   • Stir in Creole Baé seasoning. Set aside.
3. Cooking the Seafood:
   • Bring the broth back to a simmer.
   • Add clams and mussels. Cook for 2 minutes.
   • Add fish and scallops. Cook for 2 minutes.
   • Add shrimp and lobster tail. Cook for an additional 2-3 minutes until all seafood is cooked through and shellfish have opened.
4. To Serve:
   • Ladle the bouillabaisse into wide, shallow bowls.
   • Garnish with chopped parsley and a dollop of rouille.
   • Serve with lemon wedges and toasted baguette slices.

Garnishing Tips:

• Place a whole lobster claw on top of each serving for dramatic presentation.
• Sprinkle with fennel fronds for a touch of elegance.
• Serve the rouille in a small, decorative bowl on the side.

Occasion:

This luxurious Creole-inspired bouillabaisse is perfect for special occasions like New Year's Eve, anniversary dinners, or when you want to impress guests with a show-stopping seafood feast. It's also a wonderful dish for a sophisticated summer dinner party.

Wine Pairing Suggestions:

1. Provençal Rosé: A classic pairing that complements the seafood without overpowering the delicate flavors.
2. Chablis: Its mineral notes and crisp acidity cut through the richness of the broth.
3. Albariño: This Spanish white offers citrus notes that enhance the seafood flavors.
4. Champagne: For a truly luxurious experience, a dry Champagne pairs beautifully with the variety of seafood.

Note on Ingredients:

• Seafood: Freshness is key. Source the highest quality, sustainably caught seafood available. Feel free to adjust the types of seafood based on what's freshest at your local market.
• Creole Baé seasoning: This unique blend adds depth and a subtle Creole twist to the traditional French dish, creating a delightful fusion of flavors.
• Saffron: Use high-quality saffron threads for the best color and flavor. A little goes a long way.