Bouillabaisse Recipe
Ingredients
| Onions | 2 Medium, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Tomatoes | 1 28 Ounce | |
| Tomatoes | 1 16 Ounce | |
| 2 pounds frozen flounder fillets, thawed and cut into fingers | ||
| Crab meat | 1 7 1/2 Ounce | |
| Clams with juice | 1 7 1/2 Ounce, chopped | |
| 1 1-pound package frozen shrimp, thawed | ||
| 1 teaspoon chicken bouillon granules | ||
| Bay Leaf | 1 | |
| Pimiento | 1/2 Cup (16 tbs), chopped | |
| 2 dashes Tabasco sauce | ||
| Parsley flakes | 1/4 Cup (16 tbs), dried | |
| Thyme | 1/2 Teaspoon | |
| Saffron | 1/2 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
Directions
In a stockpot, saute" onion and garlic in olive oil until golden.
Add tomatoes, flounder, crab meat, clams, shrimp, bouillon granules and bay leaf.
Simmer 15 to 20 minutes.
Add pimiento, Tabasco sauce, parsley, thyme, saffron and wine.
Turn heat to low, cover, and let stand for 10 minutes.
Makes 8 to 10 servings.
Add tomatoes, flounder, crab meat, clams, shrimp, bouillon granules and bay leaf.
Simmer 15 to 20 minutes.
Add pimiento, Tabasco sauce, parsley, thyme, saffron and wine.
Turn heat to low, cover, and let stand for 10 minutes.
Makes 8 to 10 servings.
Chef
