Bouillabaisse
Wonderful combination of fish and flavors, been a family favorite
Course
Main Dish
Cuisine
French
Servings
Prep Time
6-8
people
30
minutes
Cook Time
20
minutes
Servings
Prep Time
6-8
people
30
minutes
Cook Time
20
minutes
Ingredients
1/3
cup
Extra Virgin Olive Oil
3
chopped
onions
2
stalks
celery
1
whole
green pepper
chopped
3
cloves
garlic
1
tsp
dried oregano
1/3
cups
chopped parsley
1
20 oz can
plum tomatoes
1
pint
clam juice
2
tsp
lemon juice
1
pc
saffron
soaked in 2 tbsp hot water 10 minutes
1
cups
dry sherry
or Sauterne
To Taste
salt and pepper
2
jumbo
lobster tails
cut into large chunks, shell and all
1 1/2
lbs
jumbo shrimp
deveined
1
lb
scallops
rinsed and drained
1 1/2
lbs
Fish fillets: bass, halibut, snapper
cut into large chunks
24
ea
little neck clams or mussels
1
loaf
sour dough bread
Instructions
Heat oil in large pot or Dutch oven; add chopped vegetables, garlic, oregano & parsley. Sauté’ until vegetables are tender. Stir in tomatoes, clam juice, lemon juice & saffron in water; bring to boil. Lower heat & simmer 10 minutes.
Add wine, salt, pepper, shellfish & fillets; cover pot & continue to simmer, stirring often, for 15 minutes, or until clams open. Taste to correct seasonings; serve in large bowls with sour dough bread.