West coast bouillabaisse
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced onion |
| 2 | Stalks celery; cut diagonally into slices | |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Vegetable oil |
| 4 | cups | Chicken broth |
| 1 | can | (28 ounces) tomatoes with juice; cut up |
| 1 | can | (6-1/2 ounces) minced clams with juice |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Dried thyme; crushed |
| ¼ | teaspoon | Bottled hot pepper sauce |
| 1 | Bay leaf | |
| 1 | cup | Frozen cooked bay shrimp; thawed |
| 1 | can | (6-1/2 ounces) starkist tuna; drained and broken into chunks |
| Salt and pepper to taste | ||
| 6 | slices | Lemon |
| 6 | slices | French bread |
Directions
In a Dutch oven saute‚ onion, celery and garlic in oil for 3 minutes. Stir in broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce and bay leaf. Bring to a boil; reduce heat. Simmer for 15 minutes. Stir in shrimp and tuna; cook for 2 minutes to heat. Remove bay leaf. Season with salt and pepper. Garnish with lemon slices and serve with bread.
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 19, 1998