Caramel Bouillabaisse Recipe
This Carmel Bouillabaisse recipe is an easy-to-prepare side dish. An amazingly delicious non-vegetarian recipe, Carmel Bouillabaisse is a side dish that you would surely love to talk about with us!
Ingredients
| 3 large cans (1 lb. 12 oz. each) tomatoes | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 teaspoon each salt and whole thyme | ||
| Bay leaves | 2 Small | |
| Pepper white | 1/4 Teaspoon | |
| 1 1/2 pounds large shrimp or prawns | ||
| 2 dozen small hardshell clams | ||
| Scallops | 1/2 pound | |
| 4 frozen lobster tails, thawed | ||
| 3 sablefish or salmon steaks (about 1 1/2 lbs.), skinned and boned | ||
| 1 pound rockfish fillets | ||
| 1/8 teaspoon powdered saffron or 1/4 teaspoon turmeric | ||
Directions
In a large pan (about 5-quart size) combine tomatoes, water, salt, thyme, bay leaves, and pepper.
Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Discard bay leaves; press tomato mixture through a fine strainer, reserving broth.
To prepare fish, shell and devein shrimp; rinse clams and scallops with cold water; cut lobster tails in half lengthwise; cut the sablefish and rockfish into about 1 1/2-inch chunks.
Bring broth to a boil in a large deep pan (at least 6-quart size).
Stir in saffron.
Add shellfish and fish.
Simmer, covered, for 10 to 15 minutes, or until shrimp and lobster turn pink and fish flakes easily.
Remove from heat and loosen lobster meat from shells; return to fish mixture.
Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Discard bay leaves; press tomato mixture through a fine strainer, reserving broth.
To prepare fish, shell and devein shrimp; rinse clams and scallops with cold water; cut lobster tails in half lengthwise; cut the sablefish and rockfish into about 1 1/2-inch chunks.
Bring broth to a boil in a large deep pan (at least 6-quart size).
Stir in saffron.
Add shellfish and fish.
Simmer, covered, for 10 to 15 minutes, or until shrimp and lobster turn pink and fish flakes easily.
Remove from heat and loosen lobster meat from shells; return to fish mixture.
Chef
