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Bouillabaisse

Ingredients
  Frozen lobster tails 1 Pound (Small Size)
  Sole fillets/Cod fillets 1 Pound (Fresh / Frozen)
  Scallops 12 Ounce (Fresh / Frozen)
  Clams in shell 12
  Onions 2 Large, chopped
  Olive oil/Cooking oil 1⁄4 Cup (4 tbs)
  Coarsely chopped tomatoes 4 Cup (64 tbs)
  Water 6 Cup (96 tbs)
  Salt 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Parsley sprigs 2
  Bay leaf 1
  Dried thyme 1 Teaspoon, crushed
  Saffron threads 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
Directions

Thaw frozen shellfish and fish.
When lobster is partially thawed, halve lengthwise; halve crosswise to make 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half, Wash clams well.
In Dutch oven cook onions in hot olive or cooking oil till tender but not brown.
Add tomatoes, water, salt, garlic, parsley, bay leaf, thyme, saffron, and pepper.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes.
Strain liquid into a kettle.
Bring stock to boiling; add lobster and fish.
Cook the mixture 5 minutes.
Add scallops and clams; boil 5 minutes more or till clams open.
Discard any clams that don't open.

Recipe Summary

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

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