Bouillabaisse Recipe
Ingredients
| Haddock fish | 2 Pound | |
| Shrimp, lobster, scallops, crabmeat, or combination- 1/2 pound to 1pound | ||
| Small clams, mussels, oysters or lobster claws- 18, intheir shells | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Large onion- 1, finely chopped | ||
| Shallots | 2 | |
| Garlic | 4 Clove (5gm) | |
| Fish stock, clam juice or chicken broth- 2 cups | ||
| Tomatoes | 1 Can (10oz) | |
| Salt | 2 Teaspoon | |
| Cayenne- a small amount | ||
| Thyme,basil and saffron- 1/2 teaspoon each | ||
Directions
GETTING READY
1. Cut fish into bite-sized pieces
2. Shell shrimp, lobster or crab if desired
3. Scrub clams, mussels, oysters or lobster claws well
MAKING
4. Heat oil, saute onions, shallots and garlic about 10 minutes
5. Add liquid, tomatoes and seasonings, except parsley and lower heat and simmer 15 minutes
6. Add all seafood and cover and cook 10 minutes
7. Discard any clams that have not opened
SERVING
8. Serve in large bowls, sprinkled generously with parsley
1. Cut fish into bite-sized pieces
2. Shell shrimp, lobster or crab if desired
3. Scrub clams, mussels, oysters or lobster claws well
MAKING
4. Heat oil, saute onions, shallots and garlic about 10 minutes
5. Add liquid, tomatoes and seasonings, except parsley and lower heat and simmer 15 minutes
6. Add all seafood and cover and cook 10 minutes
7. Discard any clams that have not opened
SERVING
8. Serve in large bowls, sprinkled generously with parsley
Chef
