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Bouillabaisse

BBQ.Guys's picture
Ingredients
  Fish fillets 3 Pound
  Crayfish 1 Small
  Olive oil 1⁄2 Cup (8 tbs)
  Carrots 4 , thinly sliced
  Onions 2 , thinly sliced
  Garlic 4 Clove (20 gm), crushed
  Leeks 2 , thinly sliced
  Tomatoes 4 Large
  Bouquet garni 1
  Potatoes 4 Large, sliced
  Fish stock 3 Cup (48 tbs) (Made From Fish Trimmings)
  Powdered saffron 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Unshelled mussels 24 (Fresh)
Directions

Cut fish into 2 inch pieces.
Remove meat from crayfish, cut into chunks.
Heat oil in a large heavy based saucepan or flameproof casserole.
Add carrots, onions, garlic and leeks, saute until golden brown.
Chop tomatoes and add to pan with the bouquet garni.
Add pieces of fish and potato to pan, cook for approximately 5 minutes, stir gently.
Add fish stock and seasonings and bring to the boil.
Simmer for 15 minutes.
Add mussels and crayfish meat and cook just until mussels open.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Fish

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