- 1/2 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 3/4 pound boned and skinned opakapaka or rockfish, cut into 1 1/2-inch chunks
- 3/4 pound sea (large) scallops, rinsed and cut in half
- 18 shrimp (about 1 lb., 16 to 20 per lb.), peeled and deveined
- 6 cups herb broth or chicken broth
- 24 clams or mussels (pull off beards) in shells, suitable for steaming, scrubbed
- 3 Maine, spiny, or rock lobster tails (about 1/2 lb. each), split in half lengthwise, or 6 to 12 shrimp (16 to 20 per lb.)
- calories 349
- caloriesfromfat 14 %
- protein 56 g
- fat 5.3 g
- satfat 1.2 g
- carbohydrate 11 g
- fiber 1.6 g
- sodium 700 mg
- cholesterol 200 mg
How to Make It
Mix basil, cilantro, parsley, shallots, and garlic with fish, scallops, and shrimp. Set aside.
Bring broth to a boil in a 5- to 6-quart pan over high heat. Add clams and lobster. Cover and simmer until clams open and lobster is barely opaque in thickest part (cut to test), 5 to 10 minutes. As clams open, lift them from the simmering broth with a slotted spoon and keep warm.
After 10 minutes, add seasoned fish, scallops, and shrimp to simmering broth. Bring to a boil over high heat, then tightly cover pan and remove from heat. Let stand until shrimp, scallops, and fish are barely opaque in thickest part (cut to test), 3 to 5 minutes. Use in bouillabaisse or, with a slotted spoon, divide seafood equally among wide, shallow bowls. Over high heat, bring broth to boiling, then ladle into bowls.