Lights Out Bouillabaisse
Recipe by Doug Sanneman of Dovetail
2 tablespoons olive oil
3 (15-ounce) cans of canned potatoes (preferably yellow)
3 ¾ ounces can smoked oysters
5 ounces Albacore tuna
14 ½ ounces can diced tomatoes in juice
4 ounces can tiny shrimp
2 (8-ounce) bottles of clam juice
10 ounces can baby clams
8 ounces can oysters
10 ounces can artichoke hearts (halved)
¼ teaspoon of garlic powder
4 ounces white wine
3 ounces Pernod
1 pinch saffron
salt and cracked pepper to taste
- Prepare charcoal grill to around 350 and place large dutch oven on grate over coals. Add oil and garlic. Cook but do not brown garlic.
- Add Pernod with face away from pot as this will flame up. Reduce by one half. Add tomatoes and juice, clam juice, white wine and potatoes.
- Move pot to cooler side of grill and simmer until potatoes are soft. Add the rest of ingredients. Cook for five minutes and serve.