You are here

Traditional Bouillabaisse

Microwaverina's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Brazilian_bouillabaisse.jpg">Image Credit</a></p>
Ingredients
  Onion 1 Medium, sliced
  Oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Littleneck clams 6 Small, scrubbed
  Canned whole tomatoes 28 Ounce, chopped (1 Can)
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Bay leaf 2 (2 Bottles, 8 Ounce Each)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Thyme 1 Dash
  Sea scallops 1⁄2 Pound
  Fillet sole 1⁄2 Pound, cut into 1 1/2-inch pieces
  Lobster tails 16 Ounce, cut into 1 1/2-inch pieces (Two 8 Ounce Tails)
Directions

In 4-quart casserole, combine onion, oil and garlic.
Cook, covered with lid, at HIGH 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron.
Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams are open; stir once.
Add scallops, fillet and lobster.
Cook, covered, at HIGH 5 to 7 minutes, or until fish is done.
Let stand, covered, 10 minutes before serving.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Seafood

Rate It

Your rating: None
4.267855
Average: 4.3 (14 votes)