Edible Sarasota Winter 2011 : Page 47
SAPORE DELLA VITA italian imports The Famous Beach Bistro Bouillabaisse 6 tablespoons extra virgin olive oil 2 cloves garlic, minced ½ cup finely chopped onion 1 cup finely chopped celery 1 leek, white parts only, finely chopped 2 tablespoons shrimp or crab base 1 tablespoon dried tarragon 1 tablespoon fennel seed 2 cups white wine ¼ cup pernod 1 quart seafood stock (can substitute clam juice) 2 cups tomato juice 1 tablespoon tomato puree 1 dash Tabasco 3 medium tomatoes peeled, seeded, and roughly chopped 1 pinch of saffron 3 pounds firm-fleshed fish (ask your fishmonger to make a recommendation 14-18 jumbo shrimp 2 lobster tails 2 dozen mussels, bearded and cleaned 2 dozen littleneck or sweet clams, well cleaned 8 ounces cleaned, sliced calamari tubes and tentacles Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Sauté the garlic for 5 minutes and then add the onion, leek, and celery. Stir the vegetables well to prevent burning and allow to cook for an additional 3 to 4 minutes, or until translucent. Next add the shrimp or crab base, dried herbs, white wine, and Pernod, bring to a simmer and allow to re-duce for 5 minutes. Add seafood stock (can substitute clam juice), tomato juice, tomato puree, Tabasco, tomatoes, and saf-fron and bring to a boil, reduce heat and simmer for 10 min-utes. Add all the seafood and cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Taste and adjust seasoning. Serve with a dollop of aioli and toasted French bread. Serves 6-8 Courtesy of Sean Murphy, Beach Bistro TASTE OUR EXTRA VIRGIN, SINGLE ESTATE, FIRST COLD PRESS, HAND PICKED, OLIVE OIL. THE BEST OF UMBRIA! Locally owned by Kristine Insalaco 941.914.4256 www.saporedellavita.com SEE US AT THE FARMER’S MARKET. -DQXDU\c;²$SULO�f;  LQWKH6HDULQJ:LQJ 2YHU SULQWVWUDFHWKH DSSUHFLDWLRQRIIORZHUV DQGWKHLUGHSLFWLRQ�f;IURP WKHVWXGLRXVZRUOGRI PRQNVDQGSULQFHV WRWKHHUDRIWKH JDUGHQLQJHQWKXVLDVW This exhibition is developed by the Museum of Fine Arts, Boston. Buff, or Humes Blush Camellia/Myrtle-Leaved Camellia (detail), from Monograph on the Genus Camellia (London: J&A Arch, 1819) by Samuel Curtis, design by Clara Maria Pope, etching by Weddell. Collection of the Museum of Fine Arts, Boston, Bequest of Katharine Lane Weems, 1989.656a. 7XMV,IQTaIU·d;XU <P]Z[LIa[]V\QT XU d;c;*Ia;PWZM:WIL;IZI[W\I.4 :QVOTQVOWZO-^MV\[ ediblesarasota.com Winter 2011 47