Bouillabaisse is one of my favorite dishes during the cold winter months. I recently discovered that Hickory Bacon Salt makes a savory and smoky addition to this delicious seafood soup. Here's a recipe we made recently that had our guests begging for more.
Note that this isn't the several hours long ordeal that some bouillabaisses entail, but rather about an hour's worth of cooking that is ideal for when you have guests over and want to enjoy your pre-dinner conversations instead of hovering over a stove like a hunchback. This can serve up to 8 waifs or 6 hungry hippos.
Bouillabaisse with Hickory Bacon Salt
- 2 tbsp olive oil
- 2-3 cloves of chopped garlic
- 1-2 finely chopped onions
- 3-4 cans low sodium chicken or fish stock (homemade if you have it, canned is fine)
- 1-2 cans of chopped tomatoes with the juice
- 4-5 sprigs of fresh thyme
- 3-4 sprigs of parsley
- 36 small clams such as littleneck, etc. You can also add mussels, but I'm not really fond of them.
- Firm white fish (such as halibut, cod, etc.) chopped into 1/2 inch cubes
- Shellfish such as prawns (frozen are fine), loose crab meat, etc.
- Hickory Bacon Salt
- 1/4 cup fresh chopped basil
- Crusty bread
Cook the onions and garlic in olive oil over medium-high heat until the onions begin to turn translucent. Pour in the chicken or fish stock, parsley and thyme sprigs, chopped tomatoes and Hickory Bacon Salt to taste. (You can pause the dish on low here to chat with guests as the last part only takes 1/2 hour). When you're ready to cook, bring to near boiling. Throw in clams (be sure to wash them first) and cook until they open. Add white fish and 1/2 of the basil and cook for an additional 3-4 minutes over medium-high heat. Add shellfish and cook for 2-4 minutes more. Add Hickory Bacon Salt to taste.
Again, you can pause the dish on low here to relax or engage your guests. When you're ready to serve, garnish with the rest of the fresh chopped basil and serve with warm crusty bread. Enjoy!