Simple to make, but complex on the palate, this Filipino White Adobo is a puree of pickled garlic, cooked white rice, olive oil, and pickling liquid. It serves as a flavorful bed for sauteed scallops, prawns, clams, and mussels. Garnish with chopped scallions, dill, and fennel. Sprinkle with black pepper and perhaps a touch of sugarcane vinegar. Serve with slices of warm, buttered baguette and a fresh green salad. Pair with Louis Jadot Steel Chardonnay, or another crisp and classically clean white.
Filipino White Adobo Seafood Bouillabaisse Recipe
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Filipino White Adobo Seafood Bouillabaisse
Description
Filipino White Adobo Seafood Bouillabaisse blends garlicky adobo puree with fresh shellfish for a rich, flavorful dish. Served with baguette and salad, it’s a comforting meal that feels both simple and special.
Ingredients
- 16 oz Primrose Farm Pickled Garlic, drained, liquid reserved
- ½ cup cooked white rice
- Olive oil as needed
- 1 bay leaf, fresh or dried, chopped or crumbled
- 2 lb mussels
- 2 lb clams
- 1 lb prawns or shrimp
- ½ lb fresh scallops
- Baguette and butter
Instructions
- In a blender, combine all ingredients except seafoods. Puree, using olive oil and a little of the reserved pickling liquid to thin the garlic into the consistency of a sauce. The mixture should coat the back of the spoon without running.
- Heat a pan or skillet. Season seafoods with salt and pepper. Add olive oil to hot pan and sauté seafoods until cooked through. Remove scallops and prawns early and cook shellfish until they opens. Discard any shellfish that do not open.
- Ladle the white adobo puree onto plates. And arrange seafoods on top. Garnish with herbs.
Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce
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