Yummy Bouillabaisse
Yummy Bouillabaisse recipe
Yield
16 servingsPrep
30 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
onions
chopped |
|
|
| 5 | cloves |
garlic
minced |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 |
leeks
reserve dark |
*
|
|
| 2 | tablespoons |
olive oil
|
|
| 4 |
tomatoes
peel,seed,chop |
|
|
| ¼ | teaspoon |
sugar
|
|
| 4 | cups |
clam juice
|
*
|
| 1 | cup |
sherry
dry |
*
|
| 1 | cup |
water
|
|
| 2 |
orange zest
|
*
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 3 |
saffron threads
|
*
|
|
| 1 |
bay leaves
|
*
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | pound |
red snapper fillets
|
|
| 1 | pound |
shrimp
rock shrimp |
|
| 1 | pound |
scallops
|
|
| 1 | dozen |
clams
steamed |
*
|
| 12 |
oysters
appalachacola |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 5 | cloves |
garlic
minced |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | each |
leeks
reserve dark |
*
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
tomatoes
peel,seed,chop |
|
| 1.3 | ml |
sugar
|
|
| 946 | ml |
clam juice
|
*
|
| 237 | ml |
sherry
dry |
*
|
| 237 | ml |
water
|
|
| 2 | each |
orange zest
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 3 | each |
saffron threads
|
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
thyme
dried |
*
|
| 15 | ml |
salt
|
|
| 453.6 | g |
red snapper fillets
|
|
| 453.6 | g |
shrimp
rock shrimp |
|
| 453.6 | g |
scallops
|
|
| 1 | Dozen |
clams
steamed |
*
|
| 12 | each |
oysters
appalachacola |
|
Directions
Skin fish and cut into serving sized pieces.
Use fillets.
Flounder or other firm white fish may be substituted.
Reserve broth from steamed clams for use in the bouillabaise.
Heat olive oil in a large pot and cook garlic and onion until soft over moderate heat.
Add the leek and cook for 10 min.
Add tomatoes and sugar.
Simmer 5 min. Add all remaining. ingrededients except seafood and simmer 30 min. covered.
Strain the broth discarding the orange zest and bay leaf.
Purée the remaining vegetables with some of the broth and return it to the pot.
Add the salt and pepper adjusting to suit your taste.
This portion can be refrigerated or frozen at this point.
Strain the broth from the steamed clams and add to the pot.
Add the clams (may be diced, if preferred).
Add the remaining seafood and the dark portion of the leek and simmer for 3 to 5 min.
DO NOT OVERCOOK.
Correct the seasonings.
Ladle into bowls and serve with garlic bread and Sauce Rouille.
