Saffron Bouillabaisse Recipe
This is a kick ass Bouillabaisse recipe which will knockout anyone who eats it. Excuse my French please. The marriage of the amazing flavors of Seafood with other ingredients is the secret to this Bouillabaisse. I am certain you and I will approve that this Bouillabaisse is just delectable.
Ingredients
1/4 cup olive oil
1 stalk celery, chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1 leek, diced
1/2 teaspoon thyme
1/2 bay leaf
2 cups crushed tomatoes
1 cup bottled clam juice
1 cup dry white wine
1/4 cup fennel, chopped, or 1/2 teaspoon crushed fennel seeds
Pinch of saffron
Salt and pepper to taste
2 tablespoons chopped parsley
1 small lobster, cut into pieces
12 mussels, well scrubbed and de-bearded
12 raw shrimp, shelled and deveined
12 scallops
1 pound red snapper or cod, cut into serving pieces
Directions
1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes.
3. Add the seafood and cook fifteen minutes longer.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes.
3. Add the seafood and cook fifteen minutes longer.
