With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
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Servings
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Ingredients
FOR THE GARNISH:
1 dozen Fresh Mussels
1 dozen Sea Scallops
1 dozen Large Shrimp, Peeled, Devined
4 Large Scampi, Head on, Shell On (Optional)
4 – 4 oz Pieces Cod Loin Fillets
3 tablespoons Olive Oil
FOR THE SAUCE:
½ cup White Onion, 1/4″ diced
1 TBSP Garlic, Fresh, Minced
1 TBSP Ex. Virgin Olive oil
¼ cup Green Bell Peppers, Finely chopped
¼ cup Red Bell Peppers, Fine Chopped
4 oz Calamari, MINCED
2 oz Shrimp Peeled & De-veined, MINCED
2 oz Bay Scallops, MINCED
3 cups Diced, Canned Tomatoes
2 TBSP Tomato Paste
1 cup Seafood Broth or Stock (Kitchen Basics Brand)
¼ cup Red Wine
Pinch Saffron Threads
¼ tsp Oregano, Dry
½ tsp Black Pepper, Cracked
1 TBSP Brown Sugar
¾ tsp Parsley, Dry
Step 1
Prepare the sauce first from the directions below. You will then pan-sear the seafood ON STEP # 8 and pour the sauce over them when plating in a wide rim soup bowl.
Step 2
Heat 1 tablespoon of the olive oil in a medium size sauce pot over medium heat.
Step 3
Add onion, then peppers and garlic and sauté on medium heat until softened and transparent
Step 4
Add minced calamari, shrimp and scallops and sauté until cooked and opaque.
Step 5
Add all remaining ingredients of the sauce part of the recipe. Simmer on low heat for 2 to 3 hours.
Step 6
Add additional seafood broth as necessary to adjust consistency.
Step 7
Adjust seasonings (Salt & Pepper) as necessary to taste.
Step 8
In a non-stick skillet or fry pan on medium high heat, season shrimp, scallops and cod pieces on both sides and sear on both sides 3 to 5 minutes or until cooked through. Then, divide them equally between 4 serving bowls with 3 shrimp, 3 scallops and 1 piece of cod in each bowl. Save the juices in the fry pan and add 1/4 cup seafood broth to the pan, and then the mussels and the 4 Scampi. Cover with a lid and steam/sear for 3 minutes.
Add the sauce to the pan and bring to a simmer.
Step 9
Finish plating the 4 service bowls by adding 3 mussels to each bowl and 1 scampi as a presentation piece.
Divide the pan’s sauce between each of the 4 bowls by coating the Seafood and fish and garnish with chopped parsley if desired.
Step 10
This dish goes well with the afore mentioned toasted garlic bread.
Step 1
Prepare the sauce first from the directions below. You will then pan-sear the seafood ON STEP # 8 and pour the sauce over them when plating in a wide rim soup bowl.
Step 2
Heat 1 tablespoon of the olive oil in a medium size sauce pot over medium heat.
Step 3
Add onion, then peppers and garlic and sauté on medium heat until softened and transparent
Step 4
Add minced calamari, shrimp and scallops and sauté until cooked and opaque.
Step 5
Add all remaining ingredients of the sauce part of the recipe. Simmer on low heat for 2 to 3 hours.
Step 6
Add additional seafood broth as necessary to adjust consistency.
Step 7
Adjust seasonings (Salt & Pepper) as necessary to taste.
Step 8
In a non-stick skillet or fry pan on medium high heat, season shrimp, scallops and cod pieces on both sides and sear on both sides 3 to 5 minutes or until cooked through. Then, divide them equally between 4 serving bowls with 3 shrimp, 3 scallops and 1 piece of cod in each bowl. Save the juices in the fry pan and add 1/4 cup seafood broth to the pan, and then the mussels and the 4 Scampi. Cover with a lid and steam/sear for 3 minutes.
Add the sauce to the pan and bring to a simmer.
Step 9
Finish plating the 4 service bowls by adding 3 mussels to each bowl and 1 scampi as a presentation piece.
Divide the pan’s sauce between each of the 4 bowls by coating the Seafood and fish and garnish with chopped parsley if desired.
Step 10
This dish goes well with the afore mentioned toasted garlic bread.
A Little Story About This Dish…
One of THE most classic dishes in the South of France is Bouillabaisse.
Our version stays close to its roots and celebrates the Fruits de Mer (seafood) of many types that make this dish such a wonderful treat.
Enjoy it with a crisp loaf of garlic bread for a sensory treat straight from the kitchens by the seas of the Mediterranean.
Key Ingredients:
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