Michelle’s Caribbean Bouillabaisse

For the broth:
1 red onion, chopped
1 yellow pepper, chopped
1 red pepper, chopped
¼ teaspoon aji amarillo
¼ teaspoon habanero pepper, seeded and minced
3 cloves garlic
¼ fennel, chopped
Large pinch saffron
¼ cup dry sherry
4 cups clam juice or lobster stock if available
¼ cup heavy cream

Combine: Heat 2 tablespoons olive oil to medium heat. Saute onion, peppers, aji, habanero, garlic, fennel and saffron. Keep stirring until soft, deglaze with sherry and reduce by half. Add the lobster stock and reduce half way down. For added creaminess add the cream. Allow to come to a boil and remove from the heat.  Allow to cool, puree in a blender.

For the finished plate: (per person)

2 ounces fresh snapper, cut in small pieces 
1 each dry scallops
1 each head on shrimp, cleaned and deveined
1 each u10 shrimp, cleaned and deveined
2 each clams
2 each mussels
2 Taylor Bay scallops in the shell if available
2 razor clams if available
3 sea urchin if available
1-teaspoon cilantro
1 lime, squeezed

In a deep saute pan with large surface area, heat 1 tablespoon olive oil on medium heat, add scallops, clams, head on shrimp cook for 1 minute. Add shrimp, fish, mussels, razors and bay scallops add broth and cook seafood until shrimp is tender and clams are open. Finish with cilantro and lime juice, top with sea urchin and season with salt and pepper.

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