Posted on: Wednesday, October 13, 2004
A bouillabaisse made Island-style
| • | Determined to eat and cook like a pro |
By Wanda A. Adams
Advertiser Food Editor
Nathan Kim devised this Island-style version of the classic southern French fish stew, bouillabaisse, and found that it pleased his mother-in-law, who has very exacting tastes.
Deborah Booker • The Honolulu Advertiser Saffron — the yellow-orange stigmas of purple crocus (Crocus sativus), which look like bits of red thread, generally packaged in small glass tubes — is available in the spice or gourmet sections of larger supermarkets and at some kitchen-supply shops. Nathan's Bouillabaisse
In large pot, heat 1 tablespoon olive oil and 1 tablespoon butter. Add onion and celery and sauté on low heat until tender. Add garlic and sauté 2 to 3 minutes. Add seafood stock or clam juice, water, wine, parsley, cilantro, basil, bay leaves, saffron, tomato, and carrots. Cover pot and bring to boil, then reduce heat and simmer for 10 minutes.
In separate pan, sear fish in one-half tablespoon olive oil until almost done through but not completely cooked; set aside. Sauté shrimp in remainder of olive oil until pink; set aside. After stock has simmered for 10 minutes, add, fish, shrimp, mussels, clams, and crab or lobster. Simmer 4 to 6 minutes or until clams open. Add lemon juice and pepper to taste.
Serve with garlic bread or white rice — local style!
Makes 8 servings.
• Per serving (without starch): 500 calories, 16 g total fat, 3 g saturated fat, 225 mg cholesterol, 800 mg sodium, 17 g carbohydrates, 1.5 g fiber, 9 g sugar, 60 g protein.
His tips: Use only fresh ingredients from local markets. Sear the fish rare and sauté the shrimp until just pink — don't cook the fish through as they will be further cooked in the broth. Use only a pinch of saffron; a little goes a long way. However, don't omit saffron because it is the source of the earthy flavor in the broth that nicely balances the salty sweetness of the seafood.
Nathan Kim of Mo'ili'ili, right, serves up a big portion for himself and his wife, Dawn. Their pug puppy, Phoebe, also enjoys homemade dog food, yet another of Nathan's creations.
