Bouillabaisse de OnJin
This bouillabaisse is true to the Mediterranean classic: local fish and shellfish cooked in a saffron-laced stock. The local ingredients add the Hawaiian touch.
Ingredients
- Fish Marinade
- Dry white wine - 1 cup
- Saffron Threads - 1/4 teaspoon
- Fresh lemon juice - 1/2 teaspoon
- Salt to taste
- Salmon fillet - 1 pound, cut into twelve 1-1/2-inch square pieces
- Opakapaka Fillets - 1 pound, snapper) or other mild white-fleshed fish fillet, cut into twelve 1-1/2-inch square pieces
- Shrimp - 12 large, shelled and deveined
- Sea Scallops - 18
- Lobster Tails - 3, split lengthwise, black strip removed
- Crab Claws - 6, cracked
- Marinara Sauce
- Olive Oil - 2 tablespoons
- Onion - 1/2, finely chopped
- Fresh basil - 1 teaspoon, minced
- Fresh Thyme - 1/2 teaspoon, minced
- Fresh Oregano - 1/2 teaspoon, minced
- Garlic - 1/2 teaspoon, minced
- Bay Leaf - 1
- Tomatoes in Juice - one, 14-1/2-ounce can, diced
- Salt and freshly ground pepper to taste
- Tomato paste - 1 tablespoon
- Soup Stock
- Olive Oil - 2 tablespoons
- Leek - 1 large, white part only, chopped
- Lemongrass stalks - 1, white part only, diced
- Saffron Threads - 1/2 teaspoon
- Dry white wine - 1-1/2 cups
- Fresh lemon juice - 2 tablespoons
- Fish stock or clam juice - 4 cups
- Marinara Sauce (above) - 1-1/2 cups
- Garlic - 1/2 teaspoon, minced
- Fresh basil - 1 tablespoon, minced
- Fresh Parsley - 1 tablespoon, minced
- Fresh Cilantro - 1 tablespoon, minced
- Pernod - 1 tablespoon
- Clams - 6, scrubbed
- Garnish
- Fresh Chives - 6
- Garlic Bread Croutons - 18
Instructions
To make the fish marinade: In a large nonaluminum saucepan, bring the wine, saffron, and lemon juice to a boil and cook until reduced by half. Add salt. Let cool. Add the fish and shellfish, except the clams, to the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.
To make the marinara sauce: In a medium saucepan over medium heat, heat the oil until fragrant. Add the onion, basil, thyme, and oregano and saute until the onion is tender, about 5 minutes. Add the garlic, bay leaf, tomatoes and juice, salt, and pepper, and simmer for 30 minutes, or until almost all the juice is evaporated. Add the tomato paste. Remove and discard the bay leaf. Set sauce aside.
To make the stock: In a large saucepan over medium-high heat, heat the oil until fragrant. Add the leek, lemongrass, and saffron, and saute until the leek is evenly yellow from the saffron. Add the wine and lemon juice and bring to a boil. Cook until the liquid is reduced by half. Add the fish stock or clam juice, marinara sauce, and garlic and bring to a boil again. Add the basil and parsley. Reduce heat to a simmer and cook for 30 minutes. Add the cilantro and Pernod and remove from heat.
Bring the soup stock to a boil. Drain the marinade from the fish and shellfish. Add the lobster, salmon, opakapaka, and shrimp to the stock and cook for 2 minutes. Add the scallops, crab, and clams, and cook just until the clams open. Discard any clams that do not open.
To serve: Tie a knot in the center of each chive. Divide the bouillabaisse equally among 6 bowls. Garnish each with a chive and croutons.
