Bouillabaisse Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup olive or salad oil | ||
| Haddock fillets | 3 Pound, cut into pieces | |
| 6 frozen lobster tails, thawed and cut in half | ||
| Whole tomatoes | 1 Can (10oz) | |
| Bay leaves | 2 , crushed | |
| Water | 2 Quart | |
| Raw shrimp | 1 Pound, cleaned | |
| Clams | 1 Can (10oz), undrained | |
| Beef broth | 1 Can (10oz) | |
| Pimiento | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Saffron | 1/2 Teaspoon | |
| Ground pepper | 1 Dash | |
Directions
In large kettle, cook and stir onion, carrot, and garlic in oil until onion is tender, about 10 min.
Add fish fillets, lobster, tomatoes, bay leaves, and water.
Heat to boiling; reduce heat.
Cover and simmer gently 15 min.
Add remaining ingredients; simmer gently 15 to 20 min longer.
Add fish fillets, lobster, tomatoes, bay leaves, and water.
Heat to boiling; reduce heat.
Cover and simmer gently 15 min.
Add remaining ingredients; simmer gently 15 to 20 min longer.
Chef
