Bouillabaise

Yield: 1 servings

Measure Ingredient
- G. Granaroli XBRG76A MM:MK VMXV03A
1 pounds Fin fish (red snapper, flounder, trout)
½ To 1 lb shrimp, lobster, scallops,crab meat-any or all
18 smalls Clams, mussels, or lobster claws-any or all
¼ cup Olive oil
1 large Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 ounces Can tomatoes (coarsely chopped) with liquid
2 cups Fish stock, clam juice or chicken broth
½ cup Dry sherry
2 teaspoons Salt
½ teaspoon 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.

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