Alabama Bouillabaisse By Chef Chris Hastings Recipe

Ingredients For Alabama Bouillabaisse By Chef Chris Hastings Recipe

• 12 Head-on large hoppers
• 12 Snapper jowls
• 6 Long, thin strips of orange peel, white pith removed
• 0.5 inch 1 small leek, cut in 0.5 and sliced into- thick pieces
• 2 Small carrots, peeled and roughly chopped
• 2 Celery stalks, roughly chopped
• 4 Roma tomatoes, crushed
• 2 Large garlic cloves, peeled
• 2 cup Roughly chopped fennel fronds
• 4 sprig Fresh thyme
• 2 Bay leaves
• 12 Long basil stems, leaves removed
• 2 quart Vegetable Stock
• 2 teaspoon Toasted and ground spanish saffron
• 0.25 cup Unsalted butter, divided
• 0.5 cup Extra-virgin olive oil, divided
• 0.5 cup Minced shallots, about 3 shallots
• 3 tablespoon Finely chopped garlic, about 4 large cloves
• 8 sprig Fresh thyme
• 2 cup Cored and thinly sliced fennel bulbs, about 1 bulb
• 2 cup Peeled and thinly sliced carrots, about 2 small carrots
• 2 cup Trimmed and diced celery stalks, about0.25-inch thick slices
• 2 cup Halved and sliced leeks, about0.5-inch thick pieces
• 1.5 teaspoon Kosher salt, divided
• 0.5 teaspoon Freshly ground black pepper, divided
• 2 Bay leaves
• 6 Long, thin strips orange peel, white pith removed
• 12 Littleneck clams, scrubbed
• 6 Roma tomatoes, blanched, peeled, seeded and quartered
• 12 piece Black grouper fillet
• 4 Large stone crab claws, cracked
• 6 piece Bone-in triggerfish
• 2 tablespoon Minced fennel fronds
• 1 cup Finely chopped basil leaves
• 1 cup Finely chopped flat-leaf parsley
• 6 Fried soft shell crabs