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Bouillabaisse

Ingredients
  Fish 2 Pound (Red Snapper, Haddock, Flounder, Rock Or Sea Trout, Or Combination)
  Shrimp/Lobster / scallops / crabmeat / combination 1 Pound
  Clams/Mussels / oysters / lobster claws 18 Small (In Their Shell)
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Shallots 2 , minced
  Garlic 4 Clove (20 gm), minced
  Fish stock/Clam juice / chicken broth 2 Cup (32 tbs)
  Canned tomatoes with liquid 13 Ounce (1 Can)
  Salt 2 Teaspoon
  Cayenne 1 Teaspoon (Or A Small Amount)
  Thyme 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Saffron 1⁄2 Teaspoon
Directions

GETTING READY
1. Cut fish into bite-sized pieces
2. Shell shrimp, lobster or crab if desired
3. Scrub clams, mussels, oysters or lobster claws well

MAKING
4. Heat oil, saute onions, shallots and garlic about 10 minutes
5. Add liquid, tomatoes and seasonings, except parsley and lower heat and simmer 15 minutes
6. Add all seafood and cover and cook 10 minutes
7. Discard any clams that have not opened

SERVING
8. Serve in large bowls, sprinkled generously with parsley

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
4

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