Marge's Crab Bouillabaisse
This hands-on stew is a wonderful way to showcase fresh crab and other in-season seafood. Put down newspaper and rolls of paper towel before your guests arrive. They’ll be intrigued by the rustic decor, but the bouillabaisse will a hit!
4 tablespoons butter
2 large onions, chopped
8 celery ribs, chopped
6 cloves garlic, minced
4 (14.5-ounce) cans beef broth
4 cans water
2 cups tomato juice
1/4 cup Worcestershire sauce
2 bay leaves
20 whole peppercorns
1/2 cup soy sauce
2 whole crabs, cooked, cleaned and halved
1/2 pound seafood, such as shrimp, scallops, clams and/or fish
- In a large stock pot, melt butter over medium-high heat. Add onion, celery and garlic; sauté until softened.
- Add broth, water, tomato juice, Worcestershire sauce, bay leaves and peppercorns. Cover and simmer 2 hours. Strain stock. Add soy sauce.
- Crack crab shells lightly to allow stock to seep into meat. Add crabs to pot and simmer 1½ hours.
- Add remaining seafood to pot and simmer another 30 minutes. Remove bay leaves. Serve bouillabaisse in large bowls with a generous portion of broth. Provide shell bowls, towels, nutcrackers and picks, as this can get messy!
Makes 4 servings.
Tip: Don't forget lots of bread for sopping up the broth!