In an average week in Texas, more than 1,000 babies are born too soon. Many of them are so small they must fight for their lives. The March of Dimes provides research and funding to help babies get a healthier start in life. The annual March of Dimes fundraiser gala will be held at the Hilton Americas on Thursday, October 13, 2011 at 6:30 PM. The event will feature twenty of Houston’s top chefs. Barbara McKnight and Catering by Culinaire is a gold sponsor of the event. Today she shows food radio talk show host, Cleverley Stone, how to make her famous Stone Crab Bouillabaisse soup.

For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out restaurant gift cards on every radio show!)

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Barbara McKnight’s Stone Crab Bouillabaisse
Serves 4 as a main course or 6 as a first course

Ingredients for croutons
8 to 12 (1/2-inch-thick) baguette slices (allow 2 per person)
3 tablespoons extra-virgin olive oil
1 garlic clove, crushed

Ingredients for Bouillabaisse
12 Texas stone crab legs (2 to 3 lbs.), claws cracked, and meat removed from knuckles
1 1/2 lbs. snapper and/or grouper filets, cut into 1” dice (ask fishmonger for bones to use for stock)
1/4 cup extra-virgin olive oil
1 large onion, chopped
1 Celery stalk, sliced
2 carrots, peeled and sliced
2 garlic cloves, sliced
1/2 large or 1 small fennel bulb, cleaned and chopped
Splash of Pernod (optional)
1/3 cup dry white wine
2 large tomatoes, peeled and coarsely chopped
3 small Mountain King Yukon Gold potatoes, peeled and cut in ¼” dice (or your choice of potato)
5-6 cups homemade fish stock  (Recipe: http://CulinaryArts.about.com/od/stocks/r/fishstock.htm)
1 bay leaf
1/4 teaspoon crumbled saffron threads
1/2 teaspoon orange zest
Sea salt, freshly ground pepper and cayenne to taste
Fresh parsley/basil for garnish

Ingredients for Rouille
1 roasted and peeled red bell pepper
1 roasted hot red chile pepper (Add a little at first, then more if more heat is desired.)
1/4 cup good quality mayonnaise
1 tablespoon fresh lemon juice
1 small peeled garlic clove, blanched for 60 sec. in boiling water
1/4 cup fresh bread crumbs
1/4 teaspoon smoked paprika
3 tablespoons extra-virgin olive oil
Fine sea salt, about 1/2 teaspoon or to taste

To finish croutons:
1. Preheat oven to 300 degrees F.
2. Mix oil and crushed garlic; brush bread slices with garlic oil.
3. On baking sheet, toast 8-10 min. or until light brown and crisp. Set aside.

To finish rouille:
1. Place all ingredients EXCEPT oil and salt in working bowl of food processor with chopping blade.
2. Turn machine on; dibble in oil.  Add salt to taste.

To finish soup:
1. Crack and clean crab claws and knuckles as shown in segment. Set aside.
2. Place claws in medium saucepan with a little of the fish stock and a lid.
When soup is almost finished, you will want to gently steam them before placing them in serving bowls.
3. In large saucepan, heat olive oil over medium-high heat.  Add onions, celery, carrot, fennel and garlic. Sauté 2-3 minutes without browning.
4. Add a splash of Pernod. Stand back in case alcohol flames up!
5. Add wine, tomatoes, potatoes, and fish stock. Bring to a simmer.
6. Add bay leaf, saffron and orange zest. Simmer until vegetables are almost tender, 5 minutes.
7. When almost ready to serve, add fish, turn heat to low and cover. Simmer, don’t boil.
8. Now heat the saucepan with the crab claws. After 2 or 3 minutes check the fish for doneness. Add the reserved crab meat to the soup.
9. Ladle the soup into warmed serving bowls, and garnish with one or two warm crab claws, chopped Italian parsley and a garlic toast smeared with rouille.
10. For extra foodie credit, drizzle with fruity olive oil and sprinkle on a few grains of fennel pollen!
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On the web:
www.SignatureChefsHouston.com
www.CateringByCulinaire.com
www.Cleverley.com