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Bouillabaisse

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Ingredients
  Carrot 1
  Tomatoes 1 Pound
  Rock lobster tails 32 Ounce (4 Tails, 7 To 8 Ounce Each)
  Perch 1 Pound
  Cod 1 Pound
  Rock 1 Pound
  Sole 1 Pound
  Red snapper 1 Pound
  Instant chopped onions 1⁄2 Cup (8 tbs)
  Instant minced garlic 1⁄4 Teaspoon
  Parsley flakes 2 Teaspoon
  Saffron 24
  Bay leaf 1
  Thyme leaves 1⁄4 Teaspoon
  Fennel seed 1⁄8 Teaspoon
  Orange peel 1 Teaspoon
  Bon appetit 5 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Clam juice 8 Ounce (1 Bottle)
  Lemon juice 1 Tablespoon
  French bread 1
  Water 1 Cup (16 tbs)
Directions

GETTING READY
1) Peel the carrot and cut into small cubes.
2) Peel, seed and dice the tomatoes.
3) Chop the lobster tails into large pieces.
4) Cut the fish into pieces of 2-inches each.

MAKING
5) In a large saucepan or kettle, put all the ingredients except the cod, perch and French bread.
6) Cover the contents of the pan or kettle with water and boil hard for about 8 minutes.
7) Add the cod and perch and boil for another 8 minutes.
8) Remove the fish and transfer it to a large bowl or platter.
9) Cut the French bread into ΒΌ-inch slices and place them in the bottom of a soup tureen.
10) Over the bread, pour the broth.

SERVING
11) Ladle the hot soup into individual soup bowls and serve the soup hot as an appetizer. The fish is to be served on side plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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