Bouillabaisse(Fish Stew)
Yield
6 servingsPrep
1 hrsCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
or salad oil |
|
| 1 | cup |
onions
chopped |
|
| 3 | Cloves |
garlic
crushed |
*
|
| 4 | Bottles |
clam juice
|
*
|
| 2 | Cans |
tomatoes
whole, peeled, undrained |
*
|
| 1 | each |
orange zest
spiral |
*
|
| ¾ | teaspoon |
salt
|
|
| 1 | pound |
cod fish steaks
|
* |
| ¼ | teaspoon |
saffron threads
crumbled |
*
|
| ¼ | teaspoon |
fennel seeds
|
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | packages |
lobster tails
|
*
|
| 1 | pound |
halibut
|
*
|
| ½ | pound |
sea scallops
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
or salad oil |
|
| 237 | ml |
onions
chopped |
|
| 3 | Cloves |
garlic
crushed |
*
|
| 4 | Bottles |
clam juice
|
*
|
| 2 | Cans |
tomatoes
whole, peeled, undrained |
*
|
| 1 | each |
orange zest
spiral |
*
|
| 3.8 | ml |
salt
|
|
| 453.6 | g |
cod fish steaks
|
* |
| 1.3 | ml |
saffron threads
crumbled |
*
|
| 1.3 | ml |
fennel seeds
|
|
| 0.6 | ml |
thyme
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | packages |
lobster tails
|
*
|
| 453.6 | g |
halibut
|
*
|
| 226.8 | g |
sea scallops
|
|
Directions
Heat olive oil in an 8 quart kettle.
Add chopped onion and 3 cloves garlic; sauté until onion is tender, 5 minutes.
Add clam juice, undrained tomatoes, ¾ cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil.
Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally.
Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight.
Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise.
Wipe cod and halibut with damp paper towels.
Cut into 1½-inch pieces or leave whole. Rinse sea scallops in running cold water; drain.
Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes.
Add cod and halibut pieces; simmer covered 10 minutes.
Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast.
You can substitute for different varieties of fish, if desired.
