Traditional Bouillabaisse Recipe
Ingredients
| Onion | 1 Medium, sliced | |
| Oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Clams | 6 Small, scrubbed | |
| Whole tomatoes | 1 Can (10oz), chopped | |
| Bay leaves | 2 Bottle (1l) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dash thyme | ||
| Sea scallops | 1/2 pound | |
| Fillet sole | 1/2 pound | |
| 2 lobster tails (8 oz. ea.) cut into 1 1/2-inch pieces | ||
Directions
In 4-quart casserole, combine onion, oil and garlic.
Cook, covered with lid, at HIGH 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron.
Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams are open; stir once.
Add scallops, fillet and lobster.
Cook, covered, at HIGH 5 to 7 minutes, or until fish is done.
Let stand, covered, 10 minutes before serving.
Cook, covered with lid, at HIGH 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron.
Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams are open; stir once.
Add scallops, fillet and lobster.
Cook, covered, at HIGH 5 to 7 minutes, or until fish is done.
Let stand, covered, 10 minutes before serving.
Chef
