Fisherman's Bouillabaisse

McGuire's Irish Pub Copycat Recipe

1 cup diced onion
1 cup diced peppers
2 cups diced fennel bulbs
1/2 cup olive oil, divided
1 teaspoon minced garlic
4 cups marinara
1 gallon seafood stock
1 tablespoon saffron
4 clams
4 mussels
4 shrimp
4 red snapper pieces
1 tablespoon garlic
cooked Maine lobster

To form the base of the bouillabaisse, saute onions, peppers and fennel bulbs in 1/4 cup olive oil. Add the garlic and marinara sauce allowing the flavors to combine before adding the seafood stock and saffron. Simmer and allow to cook down.

Place 1/4 cup olive oil and sherry in a large saute pan. Add the clams, mussels, shrimp, and red snapper along with the 1 tablespoon garlic and saute. Remove the meat from the lobster and add it to the saute pan.

To Plate: Place some of the seafood in a bowl and ladle the base over the seafood. Serve with French bread. Pair with Chardonnay.