Washington, DC's renowned chef-owner of Citronelle has a special relationship with seafood: He was born in Brittany on the northwest coast of France. Chef Michel Richard has been decorated with nearly every cooking award, including the James Beard award, and he is known for combining fresh California ingredients with traditional French cooking. This recipe, a simplified take on a traditional French bouillabaisse, is sure to satisfy.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Set a steamer over a medium saucepan of water and steam the potatoes for about 10 minutes, or until tender and easily pierced with a knife. (This can be prepared ahead, covered, and set aside at room temperature.)
Step 2
Place a large, heavy, nonstick skillet over medium heat and add the clam juice, cream, and saffron. Bring to a gentle simmer. Add the potatoes and season with salt and pepper. Bring the clam juice mixture to a boil, add the crayfish and flounder, reduce the heat, and simmer gently for about 2 minutes, or until the crayfish just start to turn pink, turning the seafood halfway through using tongs. Add the squid and cook for about 1 minute, or until opaque.
Step 3
Using a slotted spoon, divide the seafood and potatoes among 4 warmed soup bowls. Quickly bring the clam juice mixture to a gentle simmer. Ladle over the seafood. Sprinkle with tomato. Serve immediately.
