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CrossFit - Cooking Seafood Bouillabaisse

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Chef Nick Massie shows you how to whip up Alaskan king crab, lobster tail, scallops, shrimp and cod for a seafood bouillabaisse. "It's a French seafood stew with tomato broth," he explains. "This is the kind of food that I get excited about."

Cooking Recipe

Servings: 6+
Cook Time: 1 & 1/2 hour
Prep Time: 20 min

Alasken King Crab
Lobster Tail
5 large scallops
4 Pieces of Cod Fillet
White Wine
Clam Juice
Diced tomatoes and crushed tomatoes
Chicken broth
Garlic & Roasted Garlic Oil

1. Create the broth by adding in garlic oil, garlic, leeks, celery, chicken broth, clam juice, and white wine in a large pot.

2. In a separate pan, cook the scallops, cod, and shrimp. Use the broth in the large pot to poach the lobster tail.

3. You can store in the refrigerator but keep the seafood separate and when you want to serve heat up the broth and add in the seafood before you serve.

CrossFit - Cooking Seafood Bouillabaisse
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