California Bouillabaisse Recipe
Ingredients
| 2 lb. halibut steak | ||
| Carrot | 1 | |
| Bay Leaf | 1 | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onions | 2 Medium, sliced | |
| Olive oil | 3 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Shrimp | 1 Pound, peeled | |
| Deveined | ||
| Oysters | 1 Cup (16 tbs) | |
| Liquor | ||
| Can | 1 1 Pound | |
| Tomatoes, cut up | ||
| Lemon juice | 1 Tablespoon | |
| 1 2/3 c. canned pitted | ||
| California ripe | ||
| Olives | ||
| Chopped | 2 Tablespoon | |
| Parsley | ||
Directions
Cut halibut into large pieces, removing skin and bones.
Combine carrot, 4 cups water, bay leaf, salt and pepper in saucepan; heat to boiling point.
Add halibut; reduce heat.
Simmer for 10 minutes.
Remove halibut, carrot and bay leaf.
Saute onions in oil until tender but not browned.
Stir in flour.
Strain stock; stir into onion mixture gradually.
Cook, stirring constantly, until thickened.
Add shrimp; simmer for 5 minutes.
Add oysters with liquor, tomatoes, lemon juice, olives and halibut; heat together for 5 minutes.
Add parsley just before serving.
Yield: 3 quarts.
Combine carrot, 4 cups water, bay leaf, salt and pepper in saucepan; heat to boiling point.
Add halibut; reduce heat.
Simmer for 10 minutes.
Remove halibut, carrot and bay leaf.
Saute onions in oil until tender but not browned.
Stir in flour.
Strain stock; stir into onion mixture gradually.
Cook, stirring constantly, until thickened.
Add shrimp; simmer for 5 minutes.
Add oysters with liquor, tomatoes, lemon juice, olives and halibut; heat together for 5 minutes.
Add parsley just before serving.
Yield: 3 quarts.
Chef
