seafood simmering sauce

[Forty Rod SASS 3935]

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?

[Rip Snorter]

I make it from scratch, but Old Bay Seasoning is generally very good with seafood.

[PowderRiverCowboy]

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

[Father Kit Cool Gun Garth]

What ever you do, don't forget to....

 

[Forty Rod SASS 3935]

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

[J-BAR #18287]

 

Tastes pretty good, cheap, as easy to use as a teabag, should be in your grocery store or Walmart.

[Forty Rod SASS 3935]

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.