Boullabaise^
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Finely chopped onions |
| 2 | tablespoons | Minced garlic |
| 2 | cups | Finely chopped leeks, white part only |
| 6 | cups | Fish stock |
| 1¼ | cup | Finely diced celery |
| 2 | cups | Coarsley chopped red bell pepper |
| ½ | teaspoon | Fennel seeds |
| 2 | teaspoons | Loosley packed saffron |
| 2 | tablespoons | No salt added tomato paste |
| 1 | large | Bay leaf |
| ½ | teaspoon | Dried leaf thyme |
| 1 | teaspoon | Ground turmeric |
| 1 | pounds | Skinned, boned monk fish or snapper fillet |
| 1 | pounds | Skinned, boned swordfish, sea bass or fluke |
| 1 | pounds | Skinned, boned tilefish or halibut fillet |
| 2½ | cup | Chopped tomatoes |
| 8 | ounces | Large shrimp, peeled |
| 18 | Littleneck clams | |
| ⅓ | cup | Finely chopped Italian parsley |
Directions
Saute onions, garllic and leeks in 2 tablespoons of the stock in a large saucepan until wilted. Add celery and bell peppers. cook about 1 minute, stirring, then add fennel, saffron, remaining stock, tomato paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture.
Stir and cook 3-5 minutes, then add swordfish and tilefish. cook 3-5 minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp are pink and clams open. discard any cla Sprinkle with parsley and stir. Serve with rice. Makes 12 servings.
Per serving without rice: Calories: 194 Protein: 33g Carbohydrates: 10g Fat: 2g, 0.09% Sodium: 161mg Cholesterol: 98mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95