Bouillabaisse superb

Yield: 1 Servings

Measure Ingredient
⅓ cup Olive oil
3 \N Chopped onions
2 \N Chopped carrots
2 \N Stalks chopped celery
1 \N Chopped green pepper
3 \N Crushed garlic cloves
1 teaspoon Oregano
⅓ cup Chopped parsley
1 can (20 oz) plum tomatoes
1 pint Clam juice
\N \N Juice of 1 lemon
1 pinch Saffron, soaked in 2 Tbls.
\N \N Hot water 10 minutes
1 cup Dry sherry or Sauterne
\N \N Salt & pepper to taste
2 \N Jumbo lobster tails, cut
\N \N Into large chunks, shells &
\N \N All
1½ pounds Jumbo green shrimp,
\N \N Deveined
1 pounds Scallops, rinsed & drained
1½ pounds Fish fillets: bass, halibut,
\N \N Snapper, cut into large
\N \N Chunks
2 \N Dz neck clams or mussels
\N \N Well scrubbed
\N \N Sour dough bread

Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Saute' until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil.

Lower heat & simmer 10 minutes. Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.


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