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Traditional Bouillabaisse

Western.Chefs's picture
Ingredients
  Fresh shrimp/2 cup canned shrimp 1 Pound
  Lobster 1 Pound (1 Piece)
  Small clams/Small mussels 24 (Or 2 Dozen)
  Haddock 2 Pound
  Boiling water 1 Quart
  Cooked crabmeat 1 Cup (16 tbs), or canned
  Tomatoes 6 , chopped
  Minced onion 1 Tablespoon
  Minced celery 1 Tablespoon
  Minced garlic 1 Teaspoon
  Powdered sage 1 Teaspoon
  Thyme leaf 1 Teaspoon
  Saffron 1 Teaspoon
  Bay leaves 2
  Salt 3 Teaspoon
  Paprika 1 Teaspoon
  Cayenne 1 Dash
  Olive salad 1⁄2 Cup (8 tbs)
  Sherry 1 Cup (16 tbs)
  Minced parsley 1 Tablespoon
Directions

Allow fresh shrimp to stand in boiling water to cover 3 min.
Remove shells and black vein running down back.
Order lobster cleaned and split, with claws cracked and removed from body.
Steam clams for 2 min.; then remove from shells, reserving the liquid.
Remove bones from haddock, and place them in kettle with the boiling water and the clam liquid, and boil 10 min.
Drain, and reserve this fish stock.
Combine all fish, tomatoes, and all remaining ingredients except stock, oil, wine, and parsley; add to salad oil, which has been heated in a large ketde.
Simmer, stirring constantly, for 10 min.
Add fish stock and Sherry, and boil 30 min.
Sprinkle with parsley, and serve.
Serves 12 generously.
If clams and lobster aren't available in your markets, oysters may be substituted for the clams, 1 6 oz can of lobster meat for the lobster.
Codfish may be used instead of haddock.

Recipe Summary

Cuisine: 
French
Method: 
Boiled
Ingredient: 
Shrimp
Servings: 
18

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