Florida bouillabaisse

Yield: 6 servings

Measure Ingredient
2 pounds Fish fillets, cut into pieces
1 pounds Shelled shrimp
2 \N Softshell turtles, cleaned and parboiled until tender. Cut into
\N \N Small pieces
6 \N Blue crabs, boil and remove meat, or one 7-1/2 oz. can crabmeat
12 \N Clams or one 7-1/2 oz. can chopped clams
1 medium Onion, sliced and 1/2 cup diced green onions
½ cup Chopped celery
½ cup Green pepper
½ cup Sliced mushrooms
¼ cup Chopped parsley
2 \N One lb. cans tomatoes
2 \N Cloves minced garlic
½ teaspoon Thyme
½ teaspoon Saffron
2 \N Bay leaves
½ cup Oil
1 cup White wine
\N \N Hot sauce to taste
2 cups Fish stock

This is a Florida chowder... it goes real good with "french" bread.

Saute vegetables in oil until soft, about 10 minutes. Add wine, stock, tomatoes and bring to a boil. Add fish and remaining ingredients. Cook over medium heat for 15 minutes. Turn on low and simmer for 20 minutes.

Posted by Bill Mathews. Courtesy of Fred Peters.

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