Recipe courtesy of Michelle Bernstein
Show: The Best Of
Episode: Shellfish Spots
Yield:
4 servings
Level:
Easy

Ingredients

For the broth:
For the seafood:

Directions

For the broth: Heat olive oil in a saucepan over medium heat. Add onion, peppers, Aji, habanero, garlic, fennel, and saffron and saute, stirring constantly, until just soft. Deglaze with sherry, and reduce by 1/2. Add the lobster stock and reduce half way down. Add the cream. Allow to come to a boil and remove from the heat. Allow to cool, puree in a blender.

For the seafood: In a large deep saute pan with large surface area, heat olive oil. On medium heat, add scallops, clams, head on shrimp and cook for 1 minute. Add shrimp, snapper, mussels, razors, and bay scallops. Add broth and cook seafood until shrimp is tender and clams are open. Finish with cilantro and lime juice and season with salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Bouillabaisse

Recipe courtesy of Bobby Flay

Bouillabaisse

Recipe courtesy of Michel Moreigne

Bouillabaisse

Recipe courtesy of Kelsey Nixon

Bouillabaisse

Recipe courtesy of Food Network Kitchen

Bouillabaisse

Recipe courtesy of Tyler Florence

Bouillabaisse

Bouillabaisse

Recipe courtesy of James Beard

Bouillabaisse

Recipe courtesy of Paul Laubignat

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking