October marks National Seafood Month! In celebration our executive chef, Josh Ladd, wanted to share one of his favorite seafood recipes that anyone can recreate: Bouillabaisse.

Chef Josh Ladd's Bouillabaisse

Ingredients

• 2 Leeks, Washed & Small Diced
• 2 Red Bell Peppers, Small Diced
• 2 Fennel Bulbs, Small Diced
• 6 Garlic Cloves, Smashed
• 1 tsp. Fennel Seeds
• 1 tsp. Saffron
• 1 C. Pernod (Anise Liqueur)
• 1 C. Tomato Paste
• 2 tsp. Kosher Salt
• ½ C. Olive Oil
• 3 Tsp Chopped Fresh Basil
• 1 gal. Fish Fumet (clam juice works if you are in a pinch)
• 2 lbs. Of Your Favorite Seafood (shrimp, clams, mussels, halibut, salmon, crab, lobster etc.)
• Zest and Juice of 2 Oranges

Instructions

Reduce heat to low and allow broth to simmer for 45 minutes, until slightly thickened. Add the kosher salt and orange zest and mix well.

Season all the seafood well with salt and pepper, then add it to the simmering broth. Cook for about 6 minutes until seafood is just cooked through. Add the basil right before serving. 

Serve with grilled bread, lemon wedges, and rouille. Enjoy!