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Cape Cod Bouillabaisse

jenniferjaz's picture
Ingredients
  Mackerel 2 1⁄2 Pound
  Eel 1 Pound
  Lobsters 1 1⁄2 Pound
  Leeks 3 Large, chopped
  Onions 2 Medium, chopped
  Carrot 11 Large, chopped
  Tomatoes 1 Cup (16 tbs), crushed (Seeded)
  Garlic 2 Clove (10 gm)
  Parsley 1 Tablespoon
  Saffron 1 Teaspoon
  Bay leaf 1
  Thyme 1 Pinch
  Fennel 1 Pinch
  Dried orange rind 1⁄2 Teaspoon
  Salt 1 Tablespoon
  White pepper To Taste
  Olive oil 1⁄2 Cup (8 tbs)
  Dry white wine 1 Cup (16 tbs)
  Clams 1 Pint (With Juice)
  Red snapper 1 Pound
  Perch 1 Pound
  Tail cod 1 Pound
Directions

Clean fish; cut into 1-inch slices.
Remove heads from lobsters, remove nonedible sacs located behind heads.
Split tails; remove intestinal veins.
Cut lob- sters in shells into 1-inch pieces.
Place leeks, onions, carrot and tomatoes into large kettle; add herbs and seasonings.
Place lobster, snapper, bass, mackerel and eel over vegetables.
Pour in olive oil, wine and water to cover.
Bring to a boil quickly; boil rapidly for 8 minutes.
Add perch, cod and clams.
Cook for 8 minutes longer.
Serve in large soup bowls with French bread, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Everyday, Healthy

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