Ingredients
Ingredients
For Soup:
2 tablespoons Olive Oil
1 large Spanish Onion, chopped
1 32 oz jar Fire-Roasted Red Peppers, drained
4 cups Chicken Stock
1 Smoked Pork Shank or Ham Hock (1 lb or so)
2 cups dry White Wine
1 teaspoon Chili Paste (to taste)
2 small soft Avocados, peeled and seeded
2 gloves Garlic, minced
For Bouillaibaise:
16 Jumbo Shrimp shelled and de-veined
16 Bay Scallops
24 Mussels
Preparation
Preparation: In a large sauce pan or dutch oven sauté onion in olive oil over medium heat until soft (5 min) add garlic and sauté briefly before adding stock, wine, peppers and pork shank. Bring to a boil then simmer for 30 minutes to an hour. Remove shank from soup, add Avocadoes and pureé in a blender or food processor until smooth. Remove meat from shank and add to blender. Blend until smooth. Return stock to pan and bring to a boil. Season with Chili Paste to taste. Add Shrimps, Scallops and Mussels and reduce heat simmering for 10-12 minutes. Divide among 4 bowls, Serve with Crusty French Bread
