boys in the kitchen.

on sunday, we had our friend sean over for some homecooked goodness.  sean and jeff have been buddies since elementary school days.  sean also lived in dc a few years back and the boys started a tradition of gathering on sunday evenings and experimenting in the kitchen.  i was just the taste tester - so it was win win for everyone.  since moving back to houston {and sean has been back for a few years now} - we have been recreating the sunday evening tradition.  last sunday, it was bouillabaisse {a seafood stew} with a black berry cobbler {forgot to snap a pic} and it was marvelous!

in case you want to make it at home...

you will need:

1 lb of lobster
2 large tomatoes, peeled and chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup of extra-virgin olive oil
1 lb of boiling potatoes
1/3 cup of finely chopped fennel fronds
1 bay leaf
1 1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1/4 teaspoon crumbled saffron threads
9 cups of white fish stock
3 pounds of white fish fillets {such as red snapper, grouper, or cod}
1/2 pound of small hard shelled clams {scrubbed}
1/2 pound cultivated mussels {scrubbed}
1/2 pound of large shrimp in shells

Cook lobster and let cool to handle later. Cook tomatoes, onion, garlic in oil over moderate heat, stirring occasionaly, until onion is softened.  Meanwhile, peel potatoes and cut into 1/2 inch cubes.  Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper.  Add stock and bring to boil, then reduce heat and simmer, covered, until potatoes are almost tender {8 - 10 min}.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes.  Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

Serve with homemade croutons for an extra crunch!  ENJOY!

xoxoxoxoxoxo