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The Dish Recipe Card

The Dish: Todd English's KingFish Hall -- Thai bouillabaisse

INGREDIENTS:
2 1 1/2 lobster reserve lobster bodies
2 lbs. Pei mussels
2 lbs littleneck clams
1 lb 26/30 P&D shrimp
2 lb red snapper
1 lb. Chinese eggplant sliced on the bias
1 lb carrots juilienned
1 lb diced tomato
1 bunch cilantro
1 bunch scallions

Recipe Video - www.whdh.com/features/articles/dish/BO37600

LOBSTER CURRY BROTH:
Here is the recipe for the lobster curry broth, but you can substitute a store-bought brand.

24 oz. Coconut milk
4 oz. Red curry paste
64 oz. Lobster stock
4 oz. Chopped lemongrass
4 oz. Chopped ginger
4 oz. Chopped garlic

Add olive oil to a large sauté pan and place over medium heat. Saute lemon grass, ginger and garlic until translucent. Add red curry paste and cook for two minutes. Whisk in coconut milk and lobster stock reduce for one hour.

Recipe Video - www.whdh.com/features/articles/dish/BO37600

METHOD:
Add olive oil to a large sauté pan and place over medium heat. Season fish with salt and pepper. When pan is hot add eggplant, red snapper, mussels and littleneck. Cook for two minutes and add remaining shrimp, julienne carrots and reduced lobster curry broth. Place in pre-heated 350-degree oven for six minutes until mussels and littlenecks open. Remove from oven top with chopped tomato and fresh lobster meat.

ASSEMBLY:
Assemble four paella pans or large shallow bowls. Evenly divide shellfish top with extra broth, eggplant, carrots, tomato, and fresh shucked lobster meat. Garnish with scallions, cilantro and lobster bodies.

Recipe Video - www.whdh.com/features/articles/dish/BO37600

Todd English's Kingfish Hall
188 Faneuil Hall Marketplace
SouthMarket Building
Boston, MA 02109
617.523.8862 (phone)
617.523.8860 (fax)
kingfishboston@toddenglish.com

Recipe Video - www.whdh.com/features/articles/dish/BO37600