seafood bouillabaisse

Categories: Shelf life; Shelf3
Yield: 1 servings

Measure	Ingredient
1 tablespoon	Olive oil
1 teaspoon	Garlic
2 tablespoons	Green pepper
2 tablespoons	Red pepper
2 tablespoons	Fresh tomato
2 tablespoons	Celery
2 tablespoons	Onion
4 ounces	Seafood stock; (or chicken)
2 ounces	Shrimp
2 ounces	Scallops
2 ounces	Orange roughy
4	Mussels
1 tablespoon	Chopped parsley
1 teaspoon	Cajun spice

1. Dice small: green pepper, red pepper, onion, celery, tomato 2. Heat saute pan, add olive oil, garlic, all vegetables and saute.

3. Add shrimp, scallops, roughy, mussels and saute.

4. Add seafood stock and simmer lightly for 2 to 3 minutes. Be careful not to over cook seafood.

5. Season with Cajun spice, serve in your favorite large bowl garnished with chopped parsley.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.