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Bouillabaisse

deasia's picture
Ingredients
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 3 Clove (15 gm), crushed
  Clam juice 32 Ounce
  Canned peeled tomatoes 24 Ounce (Undrained)
  Orange peel 1 Teaspoon, grated
  Salt 3⁄4 Teaspoon
  Crumbled saffron 1⁄4 Teaspoon
  Fennel seed 1⁄4 Teaspoon
  Dried thyme leaves 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaves 2
  Frozen rock lobster tails 16 Ounce
  Cod steaks 1 Pound
  Halibut steaks 1 Pound
  Sea scallops 1⁄2 Pound
  French bread loaf 1 , thin sliced (Toasted Or Fried)
Directions

MAKING
1. In an 8-quart kettle heat olive oil.
2. Add chopped onion and the garlic and saute until the onion is tender for about 5 minutes.
3. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, salt, saffron, fennel seed, thyme, pepper and bay leaves and bring to boiling.
4. Reduce heat and simmer mixture, covered, 30 minutes.
5. Remove from heat let mixture cool and then refrigerate covered overnight.
6. Next day, cut the lobster tails (shell and all) in half crosswise.
7. Wipe the cod and halibut steaks with damp paper towels and cut into 1-1/2-inch pieces.
8. Rinse the sea scallops in running cold water and drain.
9. About 20 minutes before serving, bring tomato mixture just to boiling.
10. Add the lobster and simmer, covered, 4 minutes.
11. Add the cod and halibut pieces and simmer, covered 10 minutes.
12. Add the sea scallops and cook over low heat for 5 minutes just until the scallops are tender.
13. Spoon seafood and broth into soup tureen.

SERVING
14. Serve bouillabaisse with thin slices of toasted French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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