Maine Recipes: Bouillabaisse

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An interesting dish

2 qts diced onion, 2 tsp minced garlic, 1/4 pound butter, 2 cans clams, 1 can clam juice (or replace clam juice and lobster base with an equal amount of lobster stock or Fume), 3 Cups white wine, 1 can whole plum tomatoes in basil sauce (hand crushed), 3 Tbsp fennel seed, 3 Tbsp (whole) thyme 1 Tbsp saffron, 1 tsp black pepper, 2 tsp Tabasco Sauce, 3 Tbsp lobster base Maine Seafood

Stock: Saute onion and garlic in butter until softened. Add remaining ingredients and simmer until blended. Service: Quickly sear your assorted fresh fish in a high heat saute pan. We use fresh Maine scallops, swordfish and gulf shrimp. Sear in oil and garlic. Add salt and pepper to taste. Then add about 1 cup of the stock and bring to a simmer. Add 6 to 8 steamed mussels and either half or whole lobster tail. Allow to simmer for 5 to 10 minutes and serve with garlic bread. A specialty of the house.

  Source: 124 Cottage Street Restaurant