Bouillabaise
Bouillabaise ingredients
- 1 lb Fin fish (red snapper, flounder, trout)
- 1⁄2 To 1 lb shrimp, lobster, scallops,crab meat-any or all
- 18 small Clams, mussels, or lobster claws-any or all
- 1⁄4 c olive oil
- 1 large Onions, finely chopped
- 2 Shallots, minced
- 4 Clove garlic, finely chopped
- 28 oz Can tomatoes (coarsely chopped) with liquid
- 2 c Fish stock, clam juice or
- chicken broth
- 1⁄2 c Dry sherry
- 2 t Salt
- 1⁄2 t Each thyme, basil, saffron
- pepper, to taste
- Fresh chopped parsley for garnish
Cooking Bouillabaise
1. Cut boneless pieces of fish into bite size pieces.
2. Remove shells from shrimp, lobster, crab.
3. Scrub clams and mussels.
4. Sautei onions, garlic and shallots in oil on low heat until lightly golden.
5. In a large pot, put in all liquids and seasonings except parsley.
6. Bring to a boil.
7. Lower heat and simmer 15 minutes.
8. Add all seafood, mix and simmer 10 minutes.
9. Serve hot in large bowls.
10. Top with parsley.
11. Serve with crusty bread, semi-soft cheese and a tossed salad.
Post new comment