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Caramel Bouillabaisse

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This Carmel Bouillabaisse recipe is an easy-to-prepare side dish. An amazingly delicious non-vegetarian recipe, Carmel Bouillabaisse is a side dish that you would surely love to talk about with us!
Ingredients
  Canned tomatoes 5 1⁄4 Pound (3 Large Cans, 1 Pound 12 ounces Each)
  Water 1⁄2 Cup (8 tbs)
  Whole thyme 1 Teaspoon
  Salt 1 Teaspoon
  Bay leaves 2 Small
  White pepper 1⁄4 Teaspoon
  Large shrimp/Prawns 1 1⁄2 Pound
  Small hard shell clams 2 Dozen
  Scallops 1⁄2 Pound
  Frozen lobster tails 4 , thawed
  Sablefish/Salmon steaks 1 1⁄2 Pound, skinned and boned (About 3 Pieces)
  Rockfish fillets 1 Pound
  Powdered saffron 1⁄8 Teaspoon
Directions

In a large pan (about 5-quart size) combine tomatoes, water, salt, thyme, bay leaves, and pepper.
Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Discard bay leaves; press tomato mixture through a fine strainer, reserving broth.
To prepare fish, shell and devein shrimp; rinse clams and scallops with cold water; cut lobster tails in half lengthwise; cut the sablefish and rockfish into about 1 1/2-inch chunks.
Bring broth to a boil in a large deep pan (at least 6-quart size).
Stir in saffron.
Add shellfish and fish.
Simmer, covered, for 10 to 15 minutes, or until shrimp and lobster turn pink and fish flakes easily.
Remove from heat and loosen lobster meat from shells; return to fish mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Quick
Servings: 
25

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