Prep 30 mins
Cook 20 mins
When I got my first job, I used my first paycheck to treat my parents to dinner at the Berghoff Restaurant. It was Friday, and bouillabaisse was the special. There was no salmon in it then; at least, I don't remember any. This isn't cheap, so as with any fresh fish dish, use whatever combination of fish and shellfish is available and seems fresh. From the Berghoff Family Cookbook.
- 2 quarts fish stock
- 2 cups canned diced tomatoes
- 1 cup celery, julienned
- 1 cup leek, julienned
- 2 bay leaves
- 1⁄8 teaspoon red pepper flakes
- 1 pinch saffron thread
- 48 mussels, debearded and scrubbed (3 pounds)
- 32 littleneck clams, scrubbed (3 pounds)
- 1 lb fresh salmon fillet, cut into 16 pieces
- 1 lb fresh halibut fillet, cut into 16 pieces
- 4 (4 ounce) lobster tails, shelled and halved
- 32 raw shrimp, peeled and deveined (1 pound)
- ground black pepper
- Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
- Simmer for 15 minutes.
- Add all the seafood.
- Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
- Season with salt and pepper.