Bluffton Bouillabaisse

Posted on November 16, 2011

Holiday memories alive and … fragrant! Babbie Guscio, Bluffton Bouillabaisse is one of those holiday memories that is alive and fragrant. Recipe first appeared in The Bluffton Packet. 843-757-3855.

Bluffton Bouillabaisse

3 tablespoons Wesson oil
1 large onion, chopped
6 garlic cloves, minced
4 celery ribs, chopped
28 oz. can Hunt’s Diced Tomatoes
2 teaspoons crushed fennel seeds
1 teaspoon dried basil
1 teaspoon dried thyme
2 bay leaves
1 orange, zest and juice, discard the rest
2 cups dry vermouth
2 cups water
2 cups chicken broth
1 pound shrimp, cleaned
1 pound firm, deboned fish chunks
8 ounces scallops

Saute first four ingredients in a large, heavy pot. Cook until tender. Add the remaining ingredients, except for the seafood. Simmer for a while. Just before serving, add the seafood and cook, stirring for about 10 minutes or until fish is cooked. You can add a pinch of saffron if you like. Remove bay leaves and sprinkle chopped parsley on top. Serve in big bowls with lots of bread and good wine. Serves 6-8. Enjoy!

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