Florida bouillabaisse
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish fillets, cut into pieces |
| 1 | pounds | Shelled shrimp |
| 2 | Softshell turtles, cleaned and parboiled until tender. Cut into | |
| Small pieces | ||
| 6 | Blue crabs, boil and remove meat, or one 7-1/2 oz. can crabmeat | |
| 12 | 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 | One lb. cans tomatoes | |
| 2 | Cloves minced garlic | |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Saffron |
| 2 | Bay leaves | |
| ½ | cup | Oil |
| 1 | cup | White wine |
| Hot sauce to taste | ||
| 2 | cups | Fish stock |
Directions
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.