Rock lobster bouillabaisse
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped celery |
| 1 | Chopped onion | |
| 1 | Chopped garlic clove | |
| ¼ | cup | Olive oil |
| ½ | teaspoon | Thyme |
| 1 | Bay leaf | |
| 1 | Bottle (8oz) clam juice | |
| 1 | cup | Dry white wine |
| ¼ | cup | Chopped parsley |
| 1½ | pounds | Fish fillets in 2\" pieces |
| (sole,cod,red snapper | ||
| Halibut) | ||
| 1 | pounds | Frozen rock lobster |
| Salt & pepper | ||
| Sliced French bread | ||
Directions
Saute' celery, onion & garlic in hot oil in skillet until tender, but not browned. Add thyme, bay leaf, tomatoes, clam juice, wine & parsley; cover & simmer 1 minute. Add fish. Cut each frozen lobster tail into 3 pieces crosswise through hard shells; add shells & meat to stew; simmer 10 minutes longer. Season with salt & pepper. Remove bay leaf & serve in large bowls with sliced French bread.
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