Bouillabaisse Recipe
Ingredients
| Carrot | 1 | |
| Tomatoes | 1 pound | |
| Rock lobster tails - 4, 7 to 8 ounces each | ||
| Perch | 1 pound | |
| Cod | 1 pound | |
| Rock | 1 pound | |
| Sole | 1 pound | |
| Red snapper | 1 pound | |
| Chopped instant onions - 1/2 cup | ||
| Instant minced garlic - 1/4 teaspoon | ||
| Parsley flakes | 2 Teaspoon | |
| Saffron | 24 | |
| Bay leaf | 1 | |
| Thyme leaves | 1/4 Teaspoon | |
| Fennel seed | 1/8 Teaspoon | |
| Orange peel | 1 Teaspoon | |
| Bon Appetit - 5 teaspoons | ||
| Black pepper | 1/4 Teaspoon | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Clam Juice | 1 Bottle (1l) | |
| Lemon juice | 1 Tablespoon | |
| French bread | ||
| Water | ||
Directions
GETTING READY
1) Peel the carrot and cut into small cubes.
2) Peel, seed and dice the tomatoes.
3) Chop the lobster tails into large pieces.
4) Cut the fish into pieces of 2-inches each.
MAKING
5) In a large saucepan or kettle, put all the ingredients except the cod, perch and French bread.
6) Cover the contents of the pan or kettle with water and boil hard for about 8 minutes.
7) Add the cod and perch and boil for another 8 minutes.
8) Remove the fish and transfer it to a large bowl or platter.
9) Cut the French bread into ΒΌ-inch slices and place them in the bottom of a soup tureen.
10) Over the bread, pour the broth.
SERVING
11) Ladle the hot soup into individual soup bowls and serve the soup hot as an appetizer. The fish is to be served on side plates.
1) Peel the carrot and cut into small cubes.
2) Peel, seed and dice the tomatoes.
3) Chop the lobster tails into large pieces.
4) Cut the fish into pieces of 2-inches each.
MAKING
5) In a large saucepan or kettle, put all the ingredients except the cod, perch and French bread.
6) Cover the contents of the pan or kettle with water and boil hard for about 8 minutes.
7) Add the cod and perch and boil for another 8 minutes.
8) Remove the fish and transfer it to a large bowl or platter.
9) Cut the French bread into ΒΌ-inch slices and place them in the bottom of a soup tureen.
10) Over the bread, pour the broth.
SERVING
11) Ladle the hot soup into individual soup bowls and serve the soup hot as an appetizer. The fish is to be served on side plates.
Chef
