Wild Mexican Grouper with Littleneck Clams, Baby Heirloom Potatoes, Mini Sweet Peppers, Baby Turnips, Squash, Zucchini, Bouillabaisse Broth
Recipe courtesy of Garrett Yokoyama, Executive Chef, Palos Verdes Golf Club (Palos Verdes Estates, Calif.)
Ingredients
- wild Mexican grouper - 7 ozs.
- littleneck clams - 7-9 ea.
- baby heirloom potatoes - 7 ea., cut on bias into 2 or 3 pieces
- mini sweet peppers - 5-7 ea., thinly sliced
- baby turnips - 5 ea., peeled, cut into quarters and roasted
- squash - 3-5 ea., cut into small pieces with seeds removed
- zucchini - 3-5 ea., cut into small pieces with seeds removed
- bouillabaisse broth - 3-4 ozs.
- Ingredients for the Bouillabaisse Broth:
- extra virgin olive oil - 1/2 cup
- onions - 2 cups, medium dice
- celery - 2 cups, medium dice
- carrots - 2 cups, medium dice
- fennel - 2 cups, medium dice
- leek - 2 cups, medium dice
- garlic - 1/2 cup, smashed
- shallots - 1/2 cup, sliced
- saffron - 3 Tbsps.
- orange - 1 ea., cut in half, charred on grill
- tomato paste - 3 cups
- white wine - 3 cups
- pernod - 1 cup
- brandy - 1 cup
- clam juice or lobster stock - 3 cups
- anise seeds - 1 Tbsp., toasted
- fennel seeds - 1 Tbsp., toasted
- lemon juice - 1/2 cup, fresh
- tarragon - 1/2 cup, chopped
- basil - 1/2 cup, chopped
- thyme - 1/2 cup, chopped
- salt - to taste
- white pepper - to taste
- roux - 3/4 cup (optional)
Instructions
- Roast the baby turnips until lightly caramelized and tender.
- In a sauté pan, cook the grouper until golden, then finish gently in the oven.
- Steam or poach the littleneck clams in bouillabaisse broth until they just open.
- In a separate pan, lightly sauté the potatoes, peppers, squash, and zucchini until tender but vibrant.
- Plate the grouper in the center with vegetables arranged artfully around. Spoon clams and broth over the top to finish.
Bouillabaisse Broth:
- In a large heavy-bottomed pot, heat ½ cup extra virgin olive oil over medium heat.
- Add onions, celery, carrots, fennel, and leeks.
- Sauté gently for 10–12 minutes, or until softened but not browned.
- Stir in smashed garlic and sliced shallots.
- Cook for 5 minutes, stirring frequently to prevent color.
- Add saffron threads, halved orange, and tomato paste.
- Cook for 5 minutes, stirring to caramelize the tomato paste slightly.
- Add white wine, Pernod, and brandy.
- Bring to a boil, then reduce heat and cook until liquid is reduced by half, ~10–12 minutes.
- Stir in clam juice or lobster stock, anise seeds, fennel seeds, and lemon juice.
- Add tarragon, basil, thyme.
- Season with salt and white pepper to taste.
- Simmer gently for 30 minutes uncovered to allow flavors to develop.
- If desired, whisk in ¾ cup roux to slightly thicken the broth.
- Strain through fine mesh for a smooth broth, or leave rustic depending on use.
