White Wine Bouillabaisse
|Olive oil||2 Teaspoon|
|Chopped onion||12 Cup (192 tbs)|
|Garlic||1 Clove (5 gm), minced|
|No salt added tomatoes||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Crushed saffron/Turmeric||1⁄8 Teaspoon|
|Fennel seeds||1⁄8 Teaspoon|
|Firm white fish||10 Ounce, cut into 1 1/2 inch chunks (Cod, Haddock Or Sole)|
|Frozen lobster tails||12 Ounce, quartered (Fresh Or Thawed)|
|Littleneck clams||12 , scrubbed|
|Orzo||3 Ounce, cooked, drained|
1. In large saucepan, heat oil; add onion and garlic. Cook over medium-high heat, stirring occasionally, 3 minutes. Add tomatoes, 1 1/2 cups water, wine, parsley, tomato paste, thyme, bay leaf, saffron and fennel seeds; stir to combine. Bring to a boil, stirring occasionally.
2. Add fish, lobster and clams; return to a boil. Reduce heat to low; simmer, covered, 6-8 minutes, until clams open and fish and lobster are cooked through. (Discard any clams that do not open.) Remove bay leaf.
3. To serve, spoon orzo evenly into 4 shallow soup bowls; ladle bouillabaisse evenly over orzo.