Bouillabaise
A succulent seafood stew, best serve it hot with some good crusty bread.
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish
red snapper, flounder, trout |
|
| 1 | pound |
shrimp
lobster, scallops, crab meat, any or all |
|
| 18 | small |
clams
mussels, or lobster claws, any or all |
*
|
| ¼ | cup | olive oil |
|
| 1 | large |
onions
finely chopped |
|
| 2 | each |
shallots
minced |
*
|
| 4 | cloves |
garlic
finely chopped |
|
| 28 | ounces |
tomatoes, canned
coarsely chopped, with liquid |
|
| 2 | cups |
fish stock
clam juice or chicken broth |
|
| ½ | cup |
sherry
dry |
*
|
| 2 | teaspoons | salt |
|
| ½ | teaspoon | thyme |
*
|
| ½ | teaspoon | basil |
*
|
| ½ | teaspoon | saffron threads |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
parsley leaves
fresh chopped, for garnish |
*
|
Trans-fat Free, Low Carb
Directions
Cut boneless pieces of fish into bite size pieces.
Remove shells from shrimp, lobster, crab.
Scrub clams and mussels. Sauté onions, garlic and shallots in oil on low heat until lightly golden.
In a large pot, put in all liquids and seasonings except parsley.
Bring to a boil.
Lower heat and simmer 15 minutes.
Add all seafood, mix and simmer 10 minutes.
Serve hot in large bowls.
Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.
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