Sherry Bouillabaisse Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelBit Difficult
Ingredients
| Carrot | 1 Medium, sliced | |
| Onions | 2 Medium, sliced | |
| Garlic | 1 Clove (5gm) | |
| Butter/Margarine | 4 Tablespoon | |
| Haddock fish | 3 Pound, flaked | |
| Tomatoes | 1 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| 2 cups fish stock or water | ||
| 1 dozen oysters, clams or scallops | ||
| Shrimp crab | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Cooking sherry | 1/4 Cup (16 tbs) | |
Directions
MAKING
1) In a hot skillet, melt butter and add carrot, onion, and garlic to cook until golden brown.
2) Discard the garlic.
3) Put fish, tomatoes, bay leaf and stock.
4) Place over medium heat to simmer for 15 minutes.
5) Add remaining ingredients except sherry and cook for 5 more minutes.
SERVING
6) Drizzle with sherry to serve immediately.
1) In a hot skillet, melt butter and add carrot, onion, and garlic to cook until golden brown.
2) Discard the garlic.
3) Put fish, tomatoes, bay leaf and stock.
4) Place over medium heat to simmer for 15 minutes.
5) Add remaining ingredients except sherry and cook for 5 more minutes.
SERVING
6) Drizzle with sherry to serve immediately.
Chef
