Fisherman S Bouillabaisse
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Onion soup mix envelope/Onion-mushroom soup mix||1 Ounce (1 Envelope)|
|Finely chopped parsley||1 Tablespoon|
|Thyme leaves||1 Teaspoon|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Lobster tails||1 1⁄2 Pound, cut into 3 inch pieces (3 Pieces)|
|Red snapper/Cod/halibut/haddock||1 Pound, cut into pieces|
|Clams||6 , well scrubbed|
|Mussels||6 , well scrubbed|
In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
Add water, wine, onion recipe soup mix, parsley and thyme; blend thoroughly.
Stir in tomatoes.
Bring to a boil, then simmer covered 15 minutes.
Add lobster and snapper and simmer 10 minutes.
Add clams and mussels and simmer an additional 5 minutes or until shells open. (Discard any unopened shells.)