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