Description
Filipino White Adobo Seafood Bouillabaisse blends garlicky adobo puree with fresh shellfish for a rich, flavorful dish.
Ingredients
Scale
- 16 oz Primrose Farm Pickled Garlic from The Farm at Emerald Valley, 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.