Tomato Saffron Bouillabaisse with Crab Claws, Pollock, and Calamari

Name: Tomato Saffron Bouillabaisse with Crab Claws, Pollock, and Calamari
Prep time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 package Seafood Mix; 3 garlic cloves; 1 yellow onion; 1/16 bunch flat-leaf parsley; 1 leek; 1 tablespoon olive oil; 2 packets unsalted butter; 1/4 teaspoon red chile flakes (optional); 1 small can tomatoes; Pernod; 1/2 cup white wine; 1/2 teaspoon saffron; 1 cup chicken broth; Kosher salt; Black pepper; 1 loaf ciabatta bread

Crab Saffron Tomatoes French Fish Shellfish Main Dish Easy

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2 servings Easy

Total: 55 mins Active: 30 mins

0 Ratings

Ingredients (16)

1 package Seafood Mix
3 garlic cloves
1 yellow onion
1/16 bunch flat-leaf parsley
1 leek
1 tablespoon olive oil
2 packets unsalted butter
1/4 teaspoon red chile flakes (optional)
1 small can tomatoes
Pernod
1/2 cup white wine
1/2 teaspoon saffron
1 cup chicken broth
Kosher salt
Black pepper
1 loaf ciabatta bread

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Tomato Saffron Bouillabaisse with Crab Claws, Pollock, and Calamari

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by Plated

Tips for Crab and Fish

Tip

How to Store Crab

Live crab (fresh meat) should not be stored in the fridge. They must be kept alive (typically in aerated water) until they are cleaned and cooked. Putting a crab in the fridge will kill them and you should never cook a dead crab. Cooked crab meat, if stored in an airtight container, can last three to five days refrigerated.

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Next: How to Freeze Crab

Tip

How to Freeze Crab

Freezing cooked crab meat is quite easy. Simply store it in an airtight container or heavy-duty freezer bag. You can also wrap the meat tightly with foil or freezer wrap. Frozen crab meat will maintain its best quality for up to three months.

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Next: How to Thaw Crab

Tip

How to Thaw Crab

Placing crab meat in the refrigerator is the safest and most effective way to thaw it. Because frozen crab is prone to dryness, be sure to substitute its loss of natural juices with a wet ingredient like mayonnaise.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Store Crab

Instructions

1Heat oven to 400°F. Rinse all fish and pat dry with paper towel. Mince 2 cloves garlic, and halve remaining clove. Peel onion and cut into small dice. Rinse parsley and pick leaves, discarding stems. Trim and discard dark top of leek. Halve lights and white greens and thinly slice. Place in a bowl of cold water and allow dirt to sink to bottom.
2Heat olive oil and 1 packet butter in a large high-sided pan over medium-high heat. Add minced garlic and red chile flakes, if desired, and sauté until fragrant, about 1 minute. Add onion and leek and sauté until softening, about 5 minutes. Meanwhile, add tomatoes and their juices to a medium bowl and crush tomatoes by hand.
3Add Pernod/white wine to pan with aromatics, scraping up any browned bits on bottom of pan. Cook until reduced by half, about 1 minute. Add saffron, chicken broth, and tomatoes and their juices. Stir to combine. Increase heat to high and bring to a boil, then cover pan, reduce heat to medium, and simmer until flavors meld and reduced slightly, about 5 minutes.
4Season pollock on rounded sides with salt and black pepper. Uncover broth and nestle in pollock. Cover and simmer until pollock is almost cooked through, about 5 minutes. Uncover, add calamari and crab, and stir to combine. Simmer, uncovered, until crab is bright red and calamari is opaque, about 3 minutes.
5While fish cooks, halve bread lengthwise and spread remaining butter evenly over cut sides. Heat a medium pan over medium heat, then add bread cut-side down. Toast until light golden, about 3 minutes, then flip and cook about 2 minutes more. Immediately rub cut sides of bread with cut sides of halved garlic.
6Taste bouillabaisse and add salt and black pepper as needed. Gently break up cooked pollock into large chunks using a fork. Divide broth and fish evenly between 2 bowls. Garnish with parsley and serve garlic toasts alongside.