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French Bouillabaisse

Microwaverina's picture
  Onion 1 Medium, cut in half and thinly sliced
  Celery stalks 2 , chopped
  Olive oil 2 Tablespoon
  Hot water 3 Cup (48 tbs)
  Tomato sauce 15 Ounce (1 Can)
  White wine 1 Cup (16 tbs)
  Tomatoes 3 , peeled, cut in half and sliced
  Orange 1 Small, thinly sliced
  Lemon slices 3
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Butter/Margarine 3 Tablespoon
  Sugar 2 Teaspoon
  Dried bouquet garni seasoning 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Ground saffron 1⁄8 Teaspoon
  Red snapper fillet/Halibut fillets 1 Pound, cut into 2- to 3-in pieces
  Lobster tails 12 Ounce, cut in half crosswise, shell left on (Fresh Ones)
  Medium shrimp 1⁄2 Pound, peeled and deveined, tails left on (Fresh Ones)
  Fresh scallops 1⁄2 Pound

In 5-qt casserole combine onion, celery and olive oil; cover.
Microwave at High 6 to 9 minutes, or until vegetables are tender, stirring every 3 minutes.
Stir in remaining ingredients except fish and seafood; cover.
Microwave at High 25 to 30 minutes, or until flavors blend and tomatoes are tender, stirring 2 or 3 times.
Stir in fish and seafood.
Reduce power to 50% (Medium).
Microwave 3 to 5 minutes, or until fish flakes easily and seafood is opaque, stirring once.
Spoon into two freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 2-qt casserole.
Microwave at 50% (Medium) 40 to 55 minutes, or until heated, breaking apart and stirring every 5 minutes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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French Bouillabaisse Recipe