Bouillabaisse
INGREDIENTS:
- G. Granaroli XBRG76A
- MM:MK VMXV03A
1 lb Fin fish (red snapper,
-flounder, trout)
1/2 To 1 lb shrimp, lobster,
-scallops,crab meat-any or
-all
18 sm Clams, mussels, or lobster
-claws-any or all
1/4 c Olive oil
1 lg Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 oz Can tomatoes (coarsely
-chopped) with liquid
2 c Fish stock, clam juice or
-chicken broth
1/2 c Dry sherry
2 ts Salt
1/2 ts Each thyme, basil, saffron
Pepper to taste
Fresh chopped parsley for
-garnish
- G. Granaroli XBRG76A
- MM:MK VMXV03A
1 lb Fin fish (red snapper,
-flounder, trout)
1/2 To 1 lb shrimp, lobster,
-scallops,crab meat-any or
-all
18 sm Clams, mussels, or lobster
-claws-any or all
1/4 c Olive oil
1 lg Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 oz Can tomatoes (coarsely
-chopped) with liquid
2 c Fish stock, clam juice or
-chicken broth
1/2 c Dry sherry
2 ts Salt
1/2 ts Each thyme, basil, saffron
Pepper to taste
Fresh chopped parsley for
-garnish
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 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.