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Bouillabaisse

Cost per unit: 5.41 USD

Ingredients

  • 2 tsp (5ml) extra virgin olive oil
  • 2 tsp (10g) onion (finely chopped)
  • 2 tsp (10g) fennel (finely chopped)
  • 1 tsp (5g) tomato paste
  • 3 oz (15ml) Chardonnay
  • 3 oz (15ml) seafood broth
  • 3 ea. Mussels
  • 4 26/30 (60-69g) shrimp
  • 1/8 tsp (.6g) red pepper flakes
  • 1/8 tsp (.6g)oregano
  • Ground black pepper
  • 1 garlic clove (minced)
  • 2 tsp (10g) celery (finely chopped)
  • 2 tsp (10g) mini sweet peppers (finely chopped)
  • 3 oz (85g) (crushed tomatoes
  • 3 oz (88.7ml) clam juice
  • 3 ea. little necks
  • 2 oz (50.4g) cod (sliced)
  • 1 bay leaf
  • 1/8 tsp (.6g) lemon zest
  • Kosher salt

Steps

Step 1

Add oil, onion, garlic, fennel, celery and sweet peppers to a 2” amber ½ pan, cover with a lid and place in the (A)MSO35 with the following settings:

Accessories
  • 1/2 pan w/lid
Stages
  1. 1:00 @ 100%

Step 2

Remove pan from oven and add: tomato paste, oregano and red pepper flakes, salt and pepper to taste and stir into the mixture. Place pan back in (A)MSO35 with the following settings:

Accessories
  • 1/2 pan w/lid
Stages
  1. 1:30 @ 100%

Step 3

Remove pan from oven and add wine, clam juice, seafood broth, crushed tomatoes and bay leaf. Place pan back in oven to simmer and reduce with the following settings:

Accessories
  • 1/2 pan w/lid
Stages
  1. 00:00:00 @ 100%
  2. 00:00:00 @ 60%

Step 4

Remove pan from oven and add little necks to liquid. Place pan back in (A)MSO35 with the following settings:

Accessories
  • 1/2 pan w/lid
Stages
  1. 00:00:00 @ 60%

Step 5

Remove pan from (A)MSO35 and add mussels, cod and shrimp to liquid. Place pan back in oven with the following settings:

Accessories
  • 1/2 pan w/lid
Stages
  1. 00:00:00 @ 57%

Step 6

Remove sauté pan from (A)MSO35. Arrange seafood in a bowl. Pour liquid over seafood. Garnish with lemon zest and oregano or thyme sprigs. Serve while hot with Focaccia or your favorite bread.

Chef's Notes

- Food(s): You can add Saffron to make it more traditional or use more of a tomato base to make it more of a Cioppino. Seafood is very tender and flavorful. For gluten free do not serve with bread or crostini

- Oven(s): This recipe can also be made in the A(M)XP, ACE/JET, A(M)RX

- ACP vs Traditional Methods Comparison: Traditional methods will take about 2 hours. Whether you are cooking for 1 or 8 this is an easy process to follow without the time, monitoring and clean up involved with stove top process.