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Bouillabaisse

Natural.Foodie's picture
Ingredients
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Sliced red onions 1 Cup (16 tbs)
  Fennel 1 Cup (16 tbs), sliced (Use Fresh)
  Olive oil 1 Tablespoon
  Peeled seeded chopped tomatoes 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), minced
  Saffron 1⁄4 Teaspoon
  Stock 2 Quart
  Bay leaves 2 Quart
  Fennel seed 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Red snapper 1 Pound, cut in to 1 inch chunks
  Scallops 1 Pound
  Peeled and deveined shrimp 24
Directions

MAKING
1) In a pot, heat oil and sauté the carrots, celery, onions and fennel for 5 minutes.
2) Add the tomatoes, garlic, and saffron, sauté for 5 minutes.
3) Add the stock, bay leaves, fennel seed and oregano.
4) Bring to a boil, cover and simmer for 30 minutes.

FINALIZING
5) Add the snapper, scallops and shrimp.
6) Cover and simmer for 5 to 7 minutes or until the seafood is tender.
7) Discard the bay leaves.

SERVING
8) Serve the Bouillabaisse hot, sprinkled with sniped chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Cook Time: 
50 Minutes
Servings: 
4

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