Recipe Database
20 Minute Bouillabaisse
20 Minute Bouillabaisse
Serves: 12

1 C vegetable oil
1 1/2 C flour
1 C chopped RealSweet Vidalia onion
1 each chopped red, green, and yellow pepper
2 large tomatoes, chopped
2 stalks celery, chopped
8 cloves garlic, minced
7 C fish stock
1/2 C white wine
2 sprigs fresh thyme
2 bay leaves
1/4 habanero pepper, minced
1/4 C Chef and the Fatman Zesty Love Rub
2 T unsalted butter
4 jumbo shrimp
4 large sea scallops
6 oz lobster tail, shellt removed
8 mussels, debearded
6 oz Grouper filet, cut into 8 pieces
Cracked black pepper

12 round mini-boules, top cut off and inside removed - for bowl

In 7qt pan, heat oil and add flour to create blond roux, whisking continuously, over medium high heat
Add next 5 ingredients and cook until soft
Add fish stock and wine
Bring to a boil, then reduce to a simmer and skim any foam from surface
Add thyme, bay leaves, habanero, and Love Rub
Cook until heated through (about 15 minutes),
Add Salt

In separated pan, melt butter over medium high heat.
Add shrimp, scallop, lobster, mussels and grouper.
Cook for about 3 minutes and add Salt and Pepper
Add cooked seafood to soup and stir.
Check S&P and serve with crusty French bread or in mini boule's