Donna & Co. Artisanal Chocolates‘ owner/chocolatier Diane Pinder: Before I became a chocolatier I use to think I would open an Italian seafood restaurant. Years ago, I was an avid fisherperson. I would go to Cape Cod to catch cod, flounder and pollock. I would go deep-sea fishing for whiting in the middle of the winter. I could expertly filet and skin my fish.
One of my best recipes is the one I make on Christmas Eve, a bouillabaisse. Every time you reheat it, the flavor gets better and better. And it is the best for dipping bread into the sauce. It is one of those recipes that you just throw everything into the pot and taste every once in a while to tweak the flavor. Enjoy my Christmas Eve Bouillabaisse!
Donna & Co. Artisanal Chocolates’ owner/chocolatier Diane Pinder’s Christmas Eve Bouillabaisse
Ingredients:
- chopped onions
- chopped green peppers
- celery
- olive oil
- garlic clove
- can of tomatos
- small can of tomato paste
- red wine
- cayenne pepper
- crab meat
- seafood (any/all of your favorites: little neck clams, scallops, shrimp, lobster, calamari, chunks of cod)
Instructions:
- Add one tablespoon of olive oil into a big pot with a clove of garlic.
- Heat the oil and brown the garlic, add the onions, peppers and celery.
- Add a large can of tomatos and one small can of tomato paste, along with a cup of water and some red wine, caynne pepper to taste, & salt. Let simmer and add crab meat to create a fish stock. Let this simmer for an hour or more.
- Then add in little neck clams, scallops, shrimp or lobster, calamari and/or chunks of cod. Cook until done. Be sure clams have opened. Cook up some pasta and ladle the fish and sauce over it, sprinkle with parmesan cheese.
Donna & Co. Artisanal Chocolates’ Diane Pinder
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