Featured Recipes

Old Fort Pub’s Sea Island Bouillabaisse

Serves 4
¼ cup olive oil
1 pound fresh shrimp, peeled & deveined
¾ pound fresh scallops
1 pound fresh mussels, cleaned
½ pound crawfish tail meat
½ pound Tasso ham, small diced
1 cup dry white wine
2 cups clam juice
1 pound bag cleaned and sliced collard greens, blanched
1 recipe saffron aioli
2 Roma tomatoes, thickly sliced
Kosher salt
Tabasco sauce

Heat the olive oil in a large pot with a tight fitting lid over medium high heat. Add the shrimp and scallops, season lightly with salt and pepper. Cook until lightly seared, 3-5 minutes. Add the mussels, crawfish, Tasso ham, white wine and clam juice. Cover the pot with a lid and simmer until mussels are completely open, about 4-6 minutes. Add the collard greens, saffron aioli and tomatoes. Cook until heated through, Do not boil. Season to taste, with salt and Tabasco sauce. Ladle into warm serving bowls.

Saffron Aioli

3 egg yolks
2 tablespoons Dijon mustard
2 tablespoons lemon juice
6 cloves garlic, peeled
1 teaspoon salt
1 teaspoon Tabasco sauce
2 pinches saffron
1 cup vegetable oil
½ cup olive oil

In a blender, combine the yolks, mustard, lemon juice, garlic, salt, Tabasco and saffron.

Blend until well mixed. With the machine running, slowly add the oils and blend until well emulsified. Pour into a container and refrigerate until ready to use. This sauce can be made 3 days in advance.

Keith A. Josefiak
Executive Chef
Old Fort Pub Restaurant
The Lowrey Group