Bouillabaisse
INGREDIENTS:
1/4 c Olive oil
1 c Chopped celery
1 c Chopped onion
1 c Chopped leek; (white part
-only)
2 Cloves minced garlic
1 ts Thyme
1 Bay leaf
1/2 c Chopped fresh parsley leaves
1 cn (28 oz) whole tomatoes
1/2 c White wine
1/2 c Water
1 c Bottled clam juice
4 dr Tabasco
1 pn Saffron; (optional)
1 ts Salt
1/4 ts Pepper
2 Inch piece orange peel
1 lb Fresh red snapper; striped
-bass or other firm white
-fish cut into chunks
18 Mussels; scrubbed &
-debearded
18 Raw shrimp; peeled &
-deveined
12 Sea scallops
18 Littleneck clams; scrubbed
-well
1/4 c Courvoisier.
1/4 c Olive oil
1 c Chopped celery
1 c Chopped onion
1 c Chopped leek; (white part
-only)
2 Cloves minced garlic
1 ts Thyme
1 Bay leaf
1/2 c Chopped fresh parsley leaves
1 cn (28 oz) whole tomatoes
1/2 c White wine
1/2 c Water
1 c Bottled clam juice
4 dr Tabasco
1 pn Saffron; (optional)
1 ts Salt
1/4 ts Pepper
2 Inch piece orange peel
1 lb Fresh red snapper; striped
-bass or other firm white
-fish cut into chunks
18 Mussels; scrubbed &
-debearded
18 Raw shrimp; peeled &
-deveined
12 Sea scallops
18 Littleneck clams; scrubbed
-well
1/4 c Courvoisier.
Recipe from "En Appreciation du Cognac" a recipe booklet from Courvoisier
Heat olive oil in a large 6 qt. pot. Add celery, onion, leek, & garlic & saute until vegetables are soft, about 5 minutes. Add remaining ingredients, except seafood, to pot. Break up tomatoes with a spoon. Bring to a boil, reduce heat & cover. Cook for 20 minutes.
Add fish & shellfish, placing the heavier shellfish on the bottom. Bring to a boil, reduce heat and cook just until fish is done, about 10 minutes. Add courvoisier. Serve with crusty french garlic bread.
Heat olive oil in a large 6 qt. pot. Add celery, onion, leek, & garlic & saute until vegetables are soft, about 5 minutes. Add remaining ingredients, except seafood, to pot. Break up tomatoes with a spoon. Bring to a boil, reduce heat & cover. Cook for 20 minutes.
Add fish & shellfish, placing the heavier shellfish on the bottom. Bring to a boil, reduce heat and cook just until fish is done, about 10 minutes. Add courvoisier. Serve with crusty french garlic bread.