Jump to content
SASS Wire Forum

seafood simmering sauce


Forty  Rod SASS 3935

Recommended Posts

Used to get some bottle simmering sauce for seafood from Smart and Final in Ontario, CA.  It was something special and we'd put it in a pot with shrimp, scallops, salmon, crab, and almost any other seafood.  Add a dash or several Tabasco and some butter and in a short time we had a marvelous meal.

 

Hadn't thought of it in years until this morning:  I awoke with THE URGE!

 

Anyone know of a source or have recipe for such a mess?

Link to comment
Share on other sites

Are you thinking of a Bouillabaisse ?

 

 

Sauce Rouille:

  • 1 tablespoon hot fish stock or clam broth

  • 2 cloves garlic, peeled

  • 1 small red hot pepper

  • 1/2 teaspoon salt

  • 1/4 cup soft white bread, pulled into bits

  • 1/2 cup olive oil

Bouillabaisse:

 

  • 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces

  • 1 pound mussels or clams

  • 1 pound squid or crab

  • 1/4 cup extra virgin olive oil

  • 1 cup onions, thinly sliced

  • 2 leeks, white and light green parts only, thinly sliced

  • 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds

  • 2 cloves garlic, crushed

  • 3 large tomatoes, roughly chopped

  • 1 bay leaf

  • 3 sprigs fresh thyme

  • 1/2 teaspoon saffron threads

  • 2 teaspoons salt

  • 1 long, wide strip orange zest

  • 1 cup clam juice or fish stock

  • 1/4 teaspoon freshly ground black pepper

Link to comment
Share on other sites

3 hours ago, PowderRiverCowboy said:

Are you thinking of a Bouillabaisse ?

 

 

Sauce Rouille:

  • 1 tablespoon hot fish stock or clam broth

  • 2 cloves garlic, peeled

  • 1 small red hot pepper

  • 1/2 teaspoon salt

  • 1/4 cup soft white bread, pulled into bits

  • 1/2 cup olive oil

Bouillabaisse:

 

  • 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces

  • 1 pound mussels or clams

  • 1 pound squid or crab

  • 1/4 cup extra virgin olive oil

  • 1 cup onions, thinly sliced

  • 2 leeks, white and light green parts only, thinly sliced

  • 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds

  • 2 cloves garlic, crushed

  • 3 large tomatoes, roughly chopped

  • 1 bay leaf

  • 3 sprigs fresh thyme

  • 1/2 teaspoon saffron threads

  • 2 teaspoons salt

  • 1 long, wide strip orange zest

  • 1 cup clam juice or fish stock

  • 1/4 teaspoon freshly ground black pepper

That sounds great, but I probably am too lazy to tackle it.  Then, again.............maybe not.

 

Thanks

Link to comment
Share on other sites

Well..............!   Back to the drawing board.

 

I've always been a good cook and an excellent baker.  Did well with gas fired grills too, due to a stint as a steak house manager.

 

This time I failed rather spectacularly.

 

I thought I had followed the directions to the letter, but ended up flushing about $45.00 worth of sea food down the drain.  

 

The raisin bran I ended up eating for supper worked well.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.