Seafood Lust


I’ve got it bad. The urge was satisfied this past weekend with a trip to Stewart’s in Amagansett and a batch of bouillabaisse from Mark Bittman’s Fish. We followed the recipe fairly closely, with a few changes: Pastis instead of Pernod, no fennel seeds, and a healthy pinch of saffron added towards the end of cooking (for some reason, he omits the saffron – insanity). We also added a bit more seafood. In total, we used about a pound and a quarter each of monkfish and squid, plus a pound of mussels, 2 dozen littleneck clams, and a half pound of amazing sea scallops. Success! I’m looking forward to making this again.


%d bloggers like this: