A Seafood Dinner for Two

Tonight I made my fiancée an early Valentine's Day dinner since I knew I would not have time to cook a full meal on Tuesday.

Appetizer: Maryland crab cakes
Main Course: Seafood Bouillabaisse
Dessert: Trader Joe's Chocolate Lava Cake with Cookies n Cream ice cream

The crab cakes tasted great but some fell apart when I tried to flip them in the pan. Once I've perfected the recipe, I'll post it. The seafood bouillabaisse is an adaption of an old 1971 Betty Crocker recipe. My future mother-in-law gave me an entire box of antique recipes and this dish was classified under the category "Men's Favorites". I guess the Feminist Movement hadn't hit full force in the early 70's. I should also note that the recipe below can easily feed 4 people.

Seafood Bouillabaisee

Ingredients:
Step 1:
1 cup chopped onion
1/4 cup diced carrots
2 clove garlic
2 tbsp olive oil

Step 2: 
2 tomatoes, peeled and chopped
1/2 jar tomato sauce
1 orange, zest and juice
1 leek chopped
1 bay leaf
2 anise (optional)
1/2 cup dry white wine
2 quarts of water
fish -bones- I used flounder but any firm, white fish is okay

Step 3:
1 white fish fillet, cut into large sections
1 dozen whole clams
1/2 lb large shrimps
1/2 lb scallops
1 tbsp chopped cilantro
1/2 teaspoon saffron (optional)


1. In a large pot heat oil and cook carrots, garlic, and onions until onion is tender.
2. Add all ingredients in Step 2 into the pot. Cook until broth is boiling and reduce to simmer for 30 minutes.
3. Remove fish bones from broth and add remaining ingredients in Step 3. Cook until clams open.

Other shellfish such as lobster and mussels will also work will with this dish. I served this with Italian garlic bread which was great for soaking up the broth. We also took some of the crab cake and mixed it in the broth. Next time I may try to add some crab meat.