Grill the fillets to obtain marks to sear in juices and set aside. In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well. Do not cook fish and scallops through, cooking will be completed later on.
In a saute pan with olive oil, caramelize the onions and fennel. Add garlic, prawns, and shellfish and continue to saute. Add the oysters and Lemon Verbena Broth. Cook until the shellfish are open.
Add fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 tablespoons of compound butter. Add rock crab and continue to simmer for 3 minutes. Place fish and scallops in the oven for 2 to 3 minutes to finish cooking. Spoon bouillabaisse into a bowl, and then add grilled fish and scallops.
Garnish with chopped herbs and sprigs of verbena.
Lemon Verbena Broth:
In a saucepot heat olive oil and sweat the onions. Then add fennel tops and fumet. Bring to simmer, reduce heat, and continue to cook for 15 minutes.
Take off heat and add verbena. Let sit for 15 minutes. Then cool in ice bath as soon as possible. Strain when cool and refrigerate until needed.
Mix all ingredients in a stainless steel bowl when the butter is soft. Store refrigerated.
In a small bowl, mix all herbs together. Use for garnish.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Geddes Martin, Rosario's Resort and Spa, East Sound, WA