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Yield: 6 servings
Ingredients:
2 tablespoons olive oil plus 2 teaspoons
1 cup chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, peeled and smashed
2 bay leaves
8 black peppercorns
2 sprigs fresh thyme
1 pound fish bones, rinsed well in cold water
2 cups white wine, divided
Pinch saffron
1 cup leeks, halved and thinly sliced
3 cups peeled, seeded, and chopped tomatoes
1 orange, zested and juiced
1 cup julienned fennel, fronds reserved
2 tablespoons chopped garlic
2 tablespoons finely chopped parsley leaves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup Pernod
1 large lobster
2 pounds sea fish filets, such as red snapper or rockfish, cut into 2 inch pieces
8 ounces mussels
8 ounces littleneck clams
1 pound baby octopus
1 pound medium shrimp, peeled (shells reserved) and deveined
1 pound sea scallops
12 slices sourdough bread, toasted, for serving
Method:
Heat 2 tablespoons of the olive oil in a large stockpot over medium-high heat. Add the onions and celery. Season the vegetables lightly with salt and pepper. Sauté for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, shrimp shells, 1 cup of the wine, and about 1 quart of water, or enough to cover the bones. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain through a fine-meshed strainer, discarding the bones and solids and reserving the stock. Return the stock to a large, wide shallow pan with a lid and bring to a simmer.
In a large saute pan or paella pan over medium heat, add the remaining 2 teaspoons of olive oil. Then, add the saffron, leeks, tomatoes, orange zest, fennel, garlic, and parsley. Season 1 teaspoon of salt and 1/2 teaspoon of pepper. Slide the pan off the heat and add the remaining white wine, orange juice and Pernod. Return the pan to the heat, add stock and bring to a simmer.
Add the lobster and cook, covered, for 8 minutes. Add the fish, mussels, clams and baby octopus and lay fennel fronds on top of seafood. Cover and cook for 6 minutes. Add the shrimp and scallops and cook, covered, for an additional 2 to 4 minutes or until everything is cooked through and the shells have opened. Discard any shells that do not open. Adjust seasonings with salt and pepper, if needed.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe was featured on the Home for the Holidays Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.
More Soup and Seafood Recipes:
Emeril's Fish Soup with Garbanzo Beans
Grilled Pacific Halibut with Peruvian Blues
Butternut Squash Soup
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