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Bouillabaisse

Quick.easy.cooking's picture
Ingredients
  Lobster tail 8 Ounce (Fresh Or Frozen, 250 Gram)
  Fish fillets 125 Gram (Fresh Or Frozen)
  Clams in shells 4
  Condensed tomato soup 1 Can (10 oz) (284 Milliliter)
  Dry white wine 125 Milliliter
  Water 250 Milliliter
  Onion 1 Medium, cut up
  Parsley sprigs 2
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Coriander 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
  French bread 4
Directions

Partially thaw lobster and fish, (if frozen).
Split lobster tail in half lengthwise, then cut in half crosswise to make 4 portions.
Cut fish fillets into 2.5 cm (1 inch) pieces.
Thoroughly wash clams and cover with salted water [45 mL (3 tablespoons) salt to 2 L (2 quarts) cold water]; let stand 15 minutes and rinse; repeat twice.
In medium saucepan combine tomato soup, water, wine, onion, parsley, garlic, bay leaf, salt, thyme, coriander and pepper.
Simmer, covered for 30 minutes.
Strain the tomato mixture and discard vegetables and herbs.
Bring the strained mixture to boiling, add lobster, fish and clams.
Cook about 5 minutes or until fish flakes easily and clams open.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Seafood

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