| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Essnce11 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Chorizo sausage; cut into 1" pieces |
| 3 |
c |
Julienned onions |
| 2 |
c |
Diced potatoes; blanched |
| 1 |
c |
Julienned red peppers |
| 1 |
c |
Julienned yellow peppers |
| 1/4 |
c |
Minced garlic |
|
|
Emeril's Essence; see * Note |
| 4 |
c |
Chopped; peeled and seeded tomatoes |
| 6 |
|
Bay leaves |
| 1 |
lb |
Lobster; split |
| 2 |
|
Soft-shell crabs; cleaned |
| 1/4 |
lb |
Shrimp; peeled, tail on |
| 1/4 |
lb |
Mussels |
| 1/4 |
lb |
Clams |
| 1 |
c |
White wine |
|
|
A few Saffron threads |
| 1/4 |
c |
Finely-chopped parsley |
| 1/4 |
lb |
Shucked oysters |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Garlic aioli; in a squeeze bottle |
| 2 |
tb |
Chopped green onions |
| 1 |
sm |
Loaf Crusty bread |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a Dutch oven, heat the olive oil. When the oil is hot, render the
sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl,
toss all the vegetables with the garlic. Season with salt and pepper. Place
one-third of the vegetables evenly on the bottom of the pot. Place one
third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the
lobsters, meat side down, and the soft-shell crabs on top of the tomato
mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the
vegetables and tomatoes on top of the lobsters. Season the shrimp with
Emeril's Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3
of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo
over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine,
saffron and parsley. Cover the pot and cook for 30 minutes. Remove the lid
and add the oysters during the last 5 minutes of cooking. Ladle the
bouillabaisse in an over-sized platter. Garnish with the aioli, green
onions and crusty bread. This recipe yields 4 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2404 broadcast 12-06-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-14-1997
Recipe by: Emeril Lagasse
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