bouillabaisse
serves 8
2 quarts of monahan’s bouillabaisse base (located in the freezer, made fresh every week)
2 lobster tails (cut into chunks, leaving the shell on)
1 1/2 lbs. mussels
2 lbs. manila clams (or little necks)
1 lb. monkfish or wolffish (skinned and cut up into chunks)
1 lb. pollack, cod, hake or halibut (skinned and cut into chunks)
1 lb. grouper, striped bass or pacific rockfish fillet (skinned and cut into chunks)
optional additions: shrimp, scallops
steam mussels and clams open in a pot and reserve.
bring bouillabaisse base to a gentle simmer and add chunks of lobster. after 3-4 minutes, add the chunks of fish and cook for about 5 minutes. then add the steamed shellfish, cover and cook for an additional 3 minutes. the fish is cooked once the chunks are just opaque in the center.
ladle the soup and seafood into warm bowls and garnish with freshly chopped flat-leaf parsley—make sure to include some of each fish in each serving. serve with toasted baguette slices and a dollop of aioli (for the garlic lovers, available at monahan’s).
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