Back in the day, “The Brooklyn” was one of  my top spots for the 5:00 O’Clock pop with friends.  In fact, I liked it so much that I make it a point to stop in every time I come to the city.  The oysters – check, the happy hour – check – the service – check, the vibe ~ DOUBLE CHECK.  Long before I gave much thought to the back of the house, I could name every bartender in the joint.  Whether or not they remembered mine is fodder for another day… Now, lucky me, I know the Executive Chef, too!  Blair King joins me on the show today and was kind enough to share his Pacific Northwest Bouillabaisse.  Not only a taste of Seattle, but a bonus from The Brooklyn. 


  • 2 oz.    Olive oil
  • 2 oz.    Chorizo, fresh
  • 1T.    Garlic, minced
  • 1T.    Fennel bulb, diced
  • 10 ea.    Penn Cove Mussels
  • 10 ea.    Treasure Cove Clams
  • 3 oz.     Alaskan King Salmon 1/2 in. cubed
  • 3 oz.    Alaskan Halibut 1/2 in. cubed
  • 1 oz.    Columbia River Sturgeon, 1/2 in. cubed
  • 6 ea.    Prawns, 41-50 count
  • Fennel-Saffron-Tomato Nage (recipe follows)
  •  1 ear    Roasted corn, removed from ear
  •  1 oz.    Oven dried tomatoes
  • 1/4 c     Spinach, fresh
  • 2 oz.    Butter, unsalted, cubed
  • Pinch    Sea salt, to taste
  • 3 oz.    Crab Risotto
  1. Brown chorizo in sauté pan over medium heat.
  2. Add garlic and fennel and sweat for 1 min. Add all seafood and toss to coat.
  3. Add nage, oven-dried tomatoes, and roasted corn. Cover and simmer for approximately 5 minutes until all shellfish are open.
  4. Remove bouillabaisse from heat. Fold in butter and spinach; season with sea salt.
  5. Pour into heated bowl and garnish with a Dungeness crab risotto.


Fennel-Saffron-Tomato Nage


2 T     Fennel seed, toasted
2T     Coriander seed, toasted
3     Bulbs Shallots, rough cut
1 Lb     Fennel Bulb, quartered
2 #    Heirloom tomatoes
4 oz    Tomato Paste
4 oz     Garlic Cloves
2 c     Pinot Gris
4 c     Clam Nectar
8each     Saffron Threads

Roast shallots, fennel bulb, tomatoes, garlic, celery in 350 degree oven for one hour until soft but not charred.  Deglaze roasting pan with pinot gris.  Combine with remaining ingredients in stock pot. Add water to cover vegetables and bring to boil.  Reduce heat to simmer until nage is half of its original volume.  Strain and reserve for Bouillabaisse assembly.


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