Oak Island Resort Bouilabaisse

By The Canadian Living Test Kitchen

40 people added this to their Recipe Box

This recipe makes 6 servings

Executive chef Hatt makes sure there's plenty of scrumptious garlic bread along side bowls of her tomato seafood stew simmered with peppers, herbs and wine. And she adds lemon wedges just in case guests want to spritz their seafood feast.

Ingredients

2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
1 sweet red peppers , diced1 1sweet red peppers, diced
1 sweet green pepper , diced1 1sweet green pepper, diced
1 onion , diced1 1oniononions, diced
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 cups cubed potatoes 2 2cups cupscubed potatopotatoes
2 bay leaves 2 2bay leafbay leaves
1 tsp dried thyme 1 1tsp tspdried thyme
pinch Hot pepper flakes pinch Hot pepper flakes
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock
1 can (28 oz/796 mL) tomatoes , diced1 1can (28 oz/796 mL) tomatoes, diced
1/2 cup dry red wine 1/2 1/2cup cupdry red wine
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1/2 cup chopped fresh basil 1/2 1/2cup cupchopped fresh basil
1 lb mussels , rinsed1 1lb lbmusselmussels, rinsed
1 lobster tail 1 1lobster taillobster tails
1 lb haddock 1 1lb lbhaddock
8 oz shrimp 8 8oz ozshrimp
4 oz scallops 4 4oz ozscallopscallops
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley

Preparation

In Dutch oven, heat oil over medium heat. Cook onion, green and red peppers and garlic until softened, about 5 minutes. Add potatoes,bay leaves, thyme and hot pepper flakes; stir to mix with onion and peppers.

Pour in stock; bring to boil, stirring. Cover and simmer until potatoes are almost tender, about 10 minutes. Add tomatoes, wine, tomato paste and half of the basil; bring to boil. Reduce heat and simmer uncovered, stirring a few times, until potatoes are tender and liquid has thickened slightly, about 8 minutes.

Meanwhile, rinse mussels and remove any beards. Chop lobster tail into 4 to 6 chunks; cut haddock into bite-size pieces. Shell and devein shrimp; slice scallops in half.

Nestle all seafood into tomato and potato mixture. Cover and simmer gently without stirring until mussels open, discarding any that don't, haddock flakes when tested and both shrimp and scallops are firm and opaque, about 10 minutes. Sprinkle with remaining basil, and parsley.