All heads swivel to follow the waitress when she bears bowls of this magnificent bouillabaisse from the kitchen at J’s Oyster Bar in Portland, Maine. The seafood stew is simply gorgeous – and tastes simply fabulous – and it makes an impressive main course for entertaining. The servings are huge at J’s, so I’ve scaled this back just a bit for the home cook.

J’s Seafood Bouillabaisse
Brooke Dojny, The New England Clam Shack Cookbook

6 Tablespoons butter
4 garlic cloves, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
⅓ cup slivered fresh basil
1 teaspoon dried oregano
2 cups dry white wine
12 soft-shell clams, scrubbed
12 mussels, scrubbed
6 sea scallops
6 large shrimp
1½ cups cooked lobster meat, cut in large chunks
½ cup crabmeat
½ pound haddock fillet, cut in 4 pieces
1½ cups good-quality bottled marinara sauce
Salt and freshly ground black pepper
1 pound seashell-shaped pasta
½ cup chopped parsley
Parmesan cheese, optional

In a very large, deep skillet with a lid, heat the butter. Add the garlic and bell peppers and cook over medium heat until the peppers begin to soften, about 5 minutes. Add the basil, oregano, and wine and bring to a boil. Cook, uncovered, until the liquid is reduced by about one third, about 3 minutes. (This base can be made up to 1 day ahead and refrigerated. Reheat before proceeding.)

Add the clams and mussels; bring to a boil. Cook, covered, over medium-high heat until the shells begin to open, about 5 minutes. Add the scallops, shrimp, lobster, crabmeat, and haddock. Bring the liquid to a boil again, reduce the heat, and cook, covered, until the shrimp is pink and the scallops and haddock are opaque, about 3 minutes.

Add the marinara sauce to the pot, shake the pan gently to incorporate, and simmer for about 5 minutes to blend flavors. Season with salt and pepper to taste. Meanwhile, bring a large pot of salted water to the boil. Cook the pasta al dente, 8 to 10 minutes. Drain into a colander.

Pour the pasta onto a large, deep serving platter and spoon the seafood and sauce over the top. Sprinkle with parsley and pass the Parmesan cheese at the table if desired.

Makes 6 to 8 main-course servings.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.