Bouillabaise
fish, poultry, soups & stews, vegetable main course
1 g. granaroli xbrg76a
4 cloves garlic finely chopped
1 mm :mk vmxv03a
1 28 ounce can tomatoes (coarsely
1 pound fin fish (red snapper
chopped) with liquid
flounder; trout)
2 cup fish stock; clam juice or
1/2 lb shrimp, lobster; (1/2 to 1)
chicken broth
scallops; crab meat-any or
1/2 cup dry sherry
all
2 teaspoon salt
18 sm clams, mussels; or lobster
1/2 teaspoon thyme, basil; saffron
claws-any or all
pepper to taste
1/4 cup olive oil
fresh chopped parsley for
1 lg onion finely chopped
garnish
2 shallots minced
Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Saute 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 15minutes. 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.
Yield: 1 serving
Preparation Time: 0:0
