Saffron Bouillabaisse Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Stalk celery | 1 , chopped | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Leek | 1 , diced | |
| Thyme | 1/2 Teaspoon | |
| Bay leaf | 1/2 | |
| Tomatoes | 2 Cup (16 tbs), crushed | |
| 1 cup bottled clam juice | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 1/4 cup fennel, chopped, or 1/2 teaspoon crushed fennel seeds | ||
| Pinch of saffron | ||
| Parsley | 2 Tablespoon, chopped | |
| Lobster | 1 Small, cut into pieces | |
| 12 mussels, well scrubbed and de-bearded | ||
| 12 raw shrimp, shelled and deveined | ||
| Scallops | 12 | |
| 1 pound red snapper or cod, cut into serving pieces | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
