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Saffron Bouillabaisse

Western.Chefs's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Stalk celery 1 , chopped
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), finely chopped
  Leek 1 , diced
  Thyme 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Crushed tomatoes 2 Cup (32 tbs)
  Clam juice 1 Cup (16 tbs) (Bottled)
  Dry white wine 1 Cup (16 tbs)
  Fennel/1/2 teaspoon crushed fennel seeds 1⁄4 Cup (4 tbs), chopped
  Saffron 1 Pinch
  Chopped parsley 2 Tablespoon
  Lobster 1 Small, cut into pieces
  Mussels 12 , well scrubbed and de-bearded
  Raw shrimp 12 , shelled and deveined
  Scallops 12
  Red snapper 1 Pound, cut into serving pieces (Cod)
  Salt To Taste
  Pepper To Taste
Directions

1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes.
3. Add the seafood and cook fifteen minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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