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Bouillabaisse

Chef.at.Home's picture
Ingredients
  Small lobster tails 1 Pound (Fresh Or Frozen)
  Red snapper/Sole fillets 1 Pound (Fresh Or Frozen)
  Cod fillets/Haddock fillets 1 Pound (Fresh Or Frozen)
  Scallops 12 Ounce (Fresh Or Frozen)
  Clams in shell 12
  Onions 2 Large, chopped
  Olive oil/Cooking oil 1⁄3 Cup (5.33 tbs)
  Water 6 Cup (96 tbs)
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Garlic clove 2 Small, minced
  Parsley sprigs 2
  Bay leaves 2
  Dried thyme 1 1⁄2 Teaspoon, crushed
  Saffron thread 1⁄2 Teaspoon, crushed
  French bread slice 4
Directions

Thaw shellfish and fish, if frozen.
When lobster is partially thawed, split tails in half lengthwise; cut crosswise to make 6 to 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half.
Wash clams well.
Cover clams with salted water 1/3 cup salt to 1 gallon cold water); let stand 15 minutes; rinse.
Repeat twice.
Set seafood aside.
In large saucepan or Dutch oven cook onions in hot oil till tender but not brown.
Add water, undrained tomatoes, garlic, parsley, bay leaves, thyme, saffron, 1 tablespoon salt, and 1/8 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes.
Strain tomato mixture into a large kettle; discard vegetables and herbs.
Bring strained mixture to boiling; add lobster and fish and cook 5 minutes.
Add scallops and clams; boil till clams open, about 5 minutes.
Discard any clams that do not open.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish

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