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Food

Tre Sanderson’s Scotch Bonnet Bouillabaisse

By Alexandra Whyte On

“This classic soup has great aromatics such as shallots, ginger and garlic that get an even deeper flavor from the Scotch bonnet pepper.” — Tre Sanderson

Ingredients


Serves 12

  • 3 1/2 tsp canola oil
  • 5 garlic cloves, sliced
  • 5 Scotch bonnet peppers, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup sliced ginger
  • 1/4 cup sliced shallots
  • 1/8 cup sliced carrots
  • 2 tbsp tomato paste
  • 2 lobster tails, halved
  • 100 g clams, cleaned
  • 100 g mussels, cleaned
  • 1 lb. scallops, cleaned
  • 8 1/2 cups fish stock or water
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • Juice of 1 lime

Directions

Make Bouillabaisse

  1. In medium pot, heat canola oil until slightly smoky. Add garlic, sliced vegetables and tomato paste. Then, add lobster tails, clams, mussels and scallops. Cook until mussels and clams open slightly. Remove seafood from heat.
  2. Deglaze pot with fish stock, then add thyme, rosemary and bay leaves. Bring to a boil and simmer for 30 minutes.
  3. Strain stock and reserve lobster tails, clams and mussels. Return stock and cooked shellfish to pot. Adjust broth with lime juice, salt and pepper, to taste.

Written By

Alexandra Whyte

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  • Photographer Photography by Ting Lei
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