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Shellfish Bouillabaisse

Canadian.kitchen's picture
Ingredients
  Mixed seafood 4 Dozen (oysters, clams, mussels)
  Butter/Margarine /oil 1⁄4 Cup (4 tbs)
  Sliced onions 2 , chopped
  Dried minced garlic 1 Teaspoon
  Chicken bouillon cubes 3 , crumbled
  Water 3 Cup (48 tbs)
  Dry white wine/Water 1⁄2 Cup (8 tbs)
  Thin lemon slices 2 (optional)
  Salt To Taste
  Pepper To Taste
Directions

Scrub oysters, clams and mussels .
In a deep heavy Dutch oven, stockpot or old-fashioned braising kettle, brown onions in butter until golden.
Stir in remaining ingredients and simmer 5 or 6 minutes to extract flavors.
Discard lemon slices.
Pile in the shellfish and cover.
Steam cook 15 minutes or until shells open.
Lift out serving amounts of shellfish onto plates with a slotted spoon or tongs.
Pass lemon wedges or cups of Maitre d'Hotel Butter, crusty bread and crunchy raw vegetable sticks.
Ladle the broth in which shellfish was steamed into cups for soup.

Recipe Summary

Cuisine: 
American
Method: 
Steamed
Ingredient: 
Fish

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