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Louisiana Bouillabaisse

Ingredients
  Sherry 1 Cup (16 tbs)
  Lobster 1 Pound (Cooked)
  Small hard shelled clams 2 Dozen
  Garlic 1 Clove (5 gm), minced
  Sage 1 Teaspoon
  Thyme 1 Teaspoon
  Saffron 1⁄8 Teaspoon
  Bay leaves 2
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Onion 1⁄4 Cup (4 tbs), minced
  Celery stalk 1 , finely chopped
  Halibut fillets 2 Pound
  Shrimp 1 Pound
  Crab meat 1 Cup (16 tbs)
  Tomatoes 6 Medium, roughly cut up
Directions

MAKING
1) Remove the lobster meat from the shell
2) Using a sharp knife, cut the meat into 2 inch pieces
3) In a kettle, steam the clams in 4 cups of water till the shells open
4) Reserve the clam broth
5) In a Dutch oven, heat the oil and add in the garlic, seasonings, onion and the celery
6) Arrange the halibut, shellfish and tomatoes in the kettle with some garlic mixture and sherry sprinkled over
7) Simmer for about 10 minutes
8) Add the reserved clam broth and simmer for about 20 minutes

SERVING
9) Serve warm

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Lobster
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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