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bouillabaisse on a plate

fhbrowne avatar
Recipe by
FH Browne
@fhbrowne
Ridgefield, WA

This recipe takes a long time, but for a seafoodie it is pure heaven. Basically all the ingredients of a classic Bouillabaisse are used here cold on a plate, rather than in a hot bowl. Delightful served on a hot summer day. Tasted a shellfish salad like this in Provence, but it didn't have as much seafood as we offer up here.

yield 6 -8
prep time 25 Min
method Stove Top

Ingredients For bouillabaisse on a plate

  • 1/4 c
    julienned leeks
  • 1/4 c
    thinly julienned green onions, green and white parts
  • 3 c
    cherry tomatoes, halved
  • 1/4 c
    julienned fennel
  • 1 md
    orange, juiced and minced zest
  • 1/2 lb
    monkfish or tilapia fillets
  • 2 c
    fish stock
  • 1/2 lb
    small bay scallops
  • 1/2 lb
    cooked dungeness or king crab meat
  • 1 lg
    lobster, cooked, meat removed
  • 1/2 lb
    cooked shrimp, cleaned and deveined
  • 1/4 lb
    scooked and shelled mussels
  • 1/2 lb
    cooked and shelled small clams
  • 1/2 lb
    cooked and chopped calamari rings and tentacles
  • 1 tsp
    chopped fresh thyme
  • 1/2 c
    white wine
  • 1/4 c
    lemon juice
  • 3 md
    cloves, fresh garlic smashed and minced
  • 1/2 tsp
    flaked or sea salt
  • 1/2 tsp
    freshly ground black pepper
  • 2 lg
    hardboiled eggs, chopped
  • 1/4 c
    extra virgin olive oil
  • 1/2 oz
    saffron threads (optional)
  • 2
    heads romaine lettuce, washed and separated
  • 2 lg
    lemons, quartered, seeds removed

How To Make bouillabaisse on a plate

  • 1
    In a large wooden bowl combine the leeks, green onions, cherry tomatoes and fennel, add the orange juice and zest and fold together to incorporate.
  • 2
    Cut the fillets into inch-wide strips, roll and secure with toothpicks. Poach in simmering fish stock for five minutes until fish is translucent but not overcooked. Remove with a slotted spoon and chill. Put scallops in the still hot stock and cook for another 2 minutes. Remove and chill the scallops, discard stock.
  • 3
    In another bowl combine the crab, lobster pieces, shrimp, mussels, clams and calamari and add the thyme, white wine, lemon juice, and garlic and fold together. Pour into the wooden bowl with the leeks and onion mix. Fold together.
  • 4
    Top the seafood with the rolls of fish and the scallops, season with salt and pepper, drizzle with the olive oil, and sprinkle with the chopped eggs and saffron (if using).
  • 5
    Cover large chilled plates with Romaine leaves, top with the generous helpings of the Bouillabaisse salad and serve with lemon wedges on the side. We also like freshly toasted garlic bread as well.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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