Triggers Seafood Restaurant - Buz Valadao

CAJUN BOUILLABAISE

Heat oil in a large skillet or sauce pan. Add vegetables and sauté for one minute. Add garlic and sauté for 30 seconds. Deglaze pan with wine, add clam juice, blackening seasoning, bay leaf, salt and pepper to taste. Be careful not to add too much salt. Add grouper, shrimp and clams. Cover tightly and steam for 1-2 minutes. Add clams and cover and steam for 3-5 minutes or until clams open. Add crab claws, cover and remove from heat. Let pan sit covered for 2 minutes. Serve immediately.

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CAJUN BOUILLABAISE

4 oz. grouper or snapper
4 oz. peeled large shrimp
8 small hard-shell clams or mussels, if preferred
2 oz. crab claws
2 oz. scallops
1 Tbsp. olive oil
1 oz. red diced red pepper
1 oz. diced green pepper
1 oz. diced yellow onion
½ oz. diced celery
1 Tbsp. chopped garlic
1 tsp. blackening seasoning
2 oz. Pinot Grigio
6 oz. clam juice or chicken stock
2-4 threads saffron
Salt and pepper to taste
1 bay leaf

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