West coast bouillabaisse

Yield: 6 Servings

Measure Ingredient
1 cup Sliced onion
2 \N Stalks celery; cut diagonally into slices
2 \N 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 \N Bay leaf
1 cup Frozen cooked bay shrimp; thawed
1 can (6-1/2 ounces) starkist tuna; drained and broken into chunks
\N \N Salt and pepper to taste
6 slices Lemon
6 slices French bread

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

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