Bouillabaisse on the Beach

Bouillabaisse

Bouillabaisse Written in the Sand

On a lark, we drove to down to the Gulf Coast of Florida for a few days between Christmas & New Years. It was cold, windy, rainy at times. Much like the North Sea or the Atlantic, the waves were high, the sky dramatic, the wind blustery and constant. One of my favorite things is “wild weather”, bundling up and walking on the beach…snuggling inside and reading books long anticipated while subliminally plotting good things to cook at my leisure…Beach food like Gulf Shrimp & Pasta, Steamed Shrimp in their shells with a loaf of good bread & softened butter….Seafood from the Gulf, freshly caught & simply prepared.

Gulf Coast December 2012

Adapted from a recipe I pulled up on my Ipad from Epicurious (Bouillabaisse, Simplified) here is my recipe for “Bouillabaisse on the Beach”.

Ingredients:

Ingredients for Bouillabasse

1 red onion sliced , 2 garlic cloves crushed, a few pieces of fresh orange peel, olive oil, 1 large can whole tomatoes with juice, 1 can seafood stock, 1 bunch fresh Italian parsley chopped, kosher salt & freshly ground black pepper to taste

Seafood: Red Snapper, Mussel & Clams scrubbed clean, Scallops, Shrimp with tails

1. Saute onions & garlic in olive oil in a large pot until softened & aromatic over med-hi heat. Toss in orange peel.

Sauteed Onions, Garlic & Orange Peel

2. Add in tomatoes, seafood stock + 2 cups of water. Bring to a boil, turn to simmer. Let cook for about 10 minutes.

Tomatoes for Bouillabaisse

3. Meanwhile cut fish into large chunks & toss into the pot. Simmer for 3-4 minutes. Add in the shrimp & scallops & simmer 2 minutes. Add mussels & clams & simmer about 4-5 minutes until shells begin to open. Taste broth and adjust with salt & pepper to your liking.

Bouillabaisse

4. Serve in bowls liberally sprinkled with chopped parsley  and a loaf of crusty bread for sopping up the broth.

Bouillabaisse on the Beach

A Little Beach Gallery:

Gulf Coast Late Winter 2012

Sunset Gulf Coast Winter 2012

Beach Houses Gulf Coast Winter 2012

Night Beach Late December Gulf Coast

Gulf Coast Winter 2012

Starfish on the Beach, Gulf Coast Winter 2012

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27 comments

  1. angelamroberts

    Wonderful glimmer into a darkly romantic trip. Love that kind of weather sometimes too. I used to live at beach. Seafood looks fantastic.

  2. William Mullins

    So where were you? Really nice recipe. Did you consider fennel , and or leeks or shallots in place of red onions? We will be in Apalachicola late January/early February and this is perfect. Also shrimp and grits which we have almost perfected. Y,all might have to come visit. Great oysters and shrimp.

    Love your blog!!!

    Bill and April

    Sent from my iPad

    • Bill and April, We went down to Seagrove Beach. I like your suggestions to use leeks or shallots in particular instead of red onions, but I worked with a box of goodies we took with us from home…my travelling kitchen box. We bought fresh seafood at Goatfeathers Seafood right on highway 31A. I had in my kitchen box a red onion & garlic, olive oil, etc…so that is what I used to make this version of Bouillabaisse.
      I always take a “kitchen box” of basics…olives oils, vinegar, salt & pepper, a few basic fresh ingredients, cheeses & breads…and of course a few bottles of good wine and beer when we are going away and staying in a place that has a kitchen. I so enjoy cooking just for the fun of it and making do with what I have.
      I might serve this over rice as well and maybe toss a few strands of saffron into the mix to make it even better along with the shallots for a more subtle flavor.
      Thanks so much for stopping by my blog and leaving a reply. T

  3. This post brought on very cherished memories I had with Hubby while visiting the Golf last year…love the photo gallery.
    Fish delicacies such as this one is one of my favs ;o)

    BTW Teresa…I finally got around to using your technique for making homemade butter…great result…thanks for sharing that one!

    Ciao for now,
    Claudia

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