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Bouillabaisse

chef.tim.lee's picture
Ingredients
  Canned chicken broth 32 1⁄4 Ounce (3 Cans Of 10 3/4 Ounce Each)
  Water 10 3⁄4 Ounce (1 Soup Can)
  Onions 2 , diced in 1/2 to 3/4-inch pieces
  Chopped celery 1 Cup (16 tbs)
  Clams in shell 16
  Red snapper 2 Pound, cut in 1 to 1 1/2-inch chunks
  Shrimp in shell 24 Large
  King crab legs 8
  White wine 1 1⁄2 Cup (24 tbs)
  Chopped fresh parsley 2 Tablespoon
  Seasoned salt 2 Teaspoon
  Basil 1 1⁄2 Teaspoon
  Thyme 1 Teaspoon
  Bay leaves 3
  Fresh tomatoes 3 , peeled and quartered
  Fresh mushrooms 8 Ounce, sliced
Directions

In 5-quart casserole place broth, water, onions and celery; MICROWAVE 3 MINUTES on HIGH.
Add clams, fish, shrimp, crab, wine, parsley, seasoned salt, basil, thyme and bay leaves.
Mix well.
Cover.
MICROWAVE 12 to 15 MINUTES on HIGH, or until mixture boils.
MICROWAVE 25 to 35 MINUTES on '6', or until all seafood is cooked.
Stir once or twice during cooking time.
Add tomatoes and mushrooms.
MICROWAVE 5 to 10 MINUTES on '6', or until mushrooms and tomatoes are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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