Kitchen Shelf Bouillabaisse Recipe
Ingredients
| Crab meat - 1 number, 7 1/2 -ounce can | ||
| Tomatoes - 1 number, 16-ounce can, cut up | ||
| Clam Juice | 1 1/2 Cup (16 tbs) | |
| Water-pack tuna - 1 number, 6 1/2 -or 7-ounce can, drained and flaked | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Onion | 1 Tablespoon, minced | |
| Parsley flakes | 1 Teaspoon, dried | |
| Worcestershire sauce | 1 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Garlic powder | 1/4 Teaspoon | |
| French bread slice | 5 , toasted | |
| Parmesan cheese - for serving, grated | ||
Directions
GETTING READY
1. Drain the crabmeat, reserving liquid for later use.
2. Break meat into chunks and discard any cartilage.
MAKING
3. In a saucepan mix together the crab, reserved crab liquid, un-drained tomatoes, clam juice, tuna, white wine, dried onion, parsley flakes, Worcestershire sauce, thyme, and garlic powder; and bring the mixture to boil.
4. Reduce heat and simmer, uncovered, for about 10 minutes.
SERVING
5. Ladle into individual soup bowls and top each serving with a slice of toasted French bread.
6. Sprinkle grated parmesan cheese and serve hot.
1. Drain the crabmeat, reserving liquid for later use.
2. Break meat into chunks and discard any cartilage.
MAKING
3. In a saucepan mix together the crab, reserved crab liquid, un-drained tomatoes, clam juice, tuna, white wine, dried onion, parsley flakes, Worcestershire sauce, thyme, and garlic powder; and bring the mixture to boil.
4. Reduce heat and simmer, uncovered, for about 10 minutes.
SERVING
5. Ladle into individual soup bowls and top each serving with a slice of toasted French bread.
6. Sprinkle grated parmesan cheese and serve hot.
Chef
