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.
Adapted from a recipe I pulled up on my Ipad from Epicurious (Bouillabaisse, Simplified) here is my recipe for “Bouillabaisse on the Beach”.
Ingredients:
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.
2. Add in tomatoes, seafood stock + 2 cups of water. Bring to a boil, turn to simmer. Let cook for about 10 minutes.
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.
4. Serve in bowls liberally sprinkled with chopped parsley and a loaf of crusty bread for sopping up the broth.
A Little Beach Gallery:
