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Bouillabaisse
(serves 4)
from Abalonetti Seafood Trattoria in Monterey, California
Ingredients:
1 lb. ea. fresh rock cod, halibut, sword fish, mahi mahi, sea scallops, clams, and mussels
4 cloves garlic, minced 8 large prawns
2 T. fresh fennel, finely chopped 1 large Dungeness crab
2 T ea. onion & leeks, finely chopped 1 lobster tail
Pinch saffron 6 oz. calamari
2 bay leaves, crushed 6 cups fish stock
1/2 cup olive oil Salt & pepper to taste
Preparation:
  • Sauté garlic, fennel, onion, leeks, saffron, bay leaves, salt and pepper with olive oil in frying pan until vegetables are transparent.   Set aside.
  • Cut all fish into 1 inch cubes and scrub shellfish.
  • Place seafood, fish stock and vegetable mixture in 6-quart saucepan.
  • Cook on high for about 15 min. or until clams open.
  • Serve with fresh garlic French bread.

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