Shellfish Bouillabaisse

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Chorizo sausage - cut into 1" pieces
3 cups	187g / 6.6oz	Julienned onions
2 cups	292g / 10oz	Diced potatoes - blanched
1 cup	237ml	Julienned red peppers
1 cup	237ml	Julienned yellow peppers
1/4 cup	23g / 0.8oz	Minced garlic
		Emeril's Essence - see * Note
4 cups	250g / 8.8oz	Chopped, peeled and seeded tomatoes
6		Bay leaves
1 lb	454g / 16oz	Lobster - split
2		Soft-shell crabs - cleaned
1/4 lb	113g / 4oz	Shrimp - peeled, tail on
1/4 lb	113g / 4oz	Mussels
1/4 lb	113g / 4oz	Clams
1 cup	237ml	White wine
		Saffron threads
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1/4 lb	113g / 4oz	Shucked oysters
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Garlic aioli - in a squeeze bottle
2 tablespoons	30ml	Chopped green onions
1		Crusty bread

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside.

In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one-third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down, and the soft-shell crabs on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters. Season the shrimp with Emeril's Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Remove the lid and add the oysters during the last 5 minutes of cooking. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.

This recipe yields 4 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2404 broadcast 12-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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