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Bouillabaisse With Green Olives

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  Fruity olive oil 1⁄2 Cup (8 tbs) (Dark Green Olive Oil)
  Leeks 1 1⁄2 Cup (24 tbs), well cleaned and coarsely chopped
  Finely chopped onions 1 Cup (16 tbs) (Yellow Variety)
  Canned concentrated tomato puree 2 Cup (32 tbs)
  Chopped fresh tomatoes 3 Cup (48 tbs)
  Dried thyme 2 Teaspoon
  Chopped italian parsley 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Dry white wine 2 Cup (32 tbs)
  Fish stock 4 Cup (64 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Sweet butter 6 Tablespoon (At Room Temperature)
  Flour 2 Teaspoon
  Fresh mussels 2 Quart, scrubbed and debearded
  Cherrystone clams 48 , scrubbed
  Saffron 1 1⁄2 Teaspoon (Whole)
  Skinless white fish steaks 3 Pound, cut into large cubes (Firm White Fish Steaks, Bass, Snapper, Cod)
  Raw shrimp 36 , shelled and deveined
  Lobster tails 4 Pound, shelled and halved crosswise (4 Tails, 1 Pound Each, Fresh Or Defrosted)

Heat the olive oil in a large soup pot.
Add the leeks and onions and cook over medium heat, covered, until the vege tables are tender and lightly colored, about 25 minutes, stirring occasionally.
Add tomato puree, tomatoes, thyme, parsley, bay leaves, wine, fish stock, and salt and pepper to taste.
Simmer for 20 minutes.
Blend butter and flour together in a bowl and then whisk into the tomato mixture.
Add the mussels and clams in their shells and the saffron and simmer for 5 minutes.
Add the fish, shrimp and lobster tails and simmer for another 5 minutes, or until all shellfish are opened and fish is done.
Do not overcook.
Ladle into hot soup plates, garnish with fried garlic croutons

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Bouillabaisse With Green Olives Recipe