Louisiana Bouillabaisse Recipe
Ingredients
| Lobster – 1 (1 pound), cooked | ||
| Small hard shelled Clams – 2 dozen | ||
| Garlic | 1 Clove (5gm), minced (Salad Oil – ½ cup) | |
| Sage | 1 Teaspoon (Salad Oil – ½ cup) | |
| Thyme | 1 Teaspoon (Salad Oil – ½ cup) | |
| Saffron | 1/8 Teaspoon (Salad Oil – ½ cup) | |
| Bay leaves | 2 (Salad Oil – ½ cup) | |
| Salt | 1 Teaspoon (Salad Oil – ½ cup) | |
| Paprika | 1 Teaspoon (Salad Oil – ½ cup) | |
| Onion – ¼ cup, minced | ||
| Celery Stalk – 1, finely chopped | ||
| Halibut Fillets – 2 pounds | ||
| Shrimp | 1 pound (Salad Oil – ½ cup) | |
| Crab meat | 1 Cup (16 tbs) (Salad Oil – ½ cup) | |
| Tomatoes – 6, medium, roughly cut up | ||
| Sherry | 1 Cup (16 tbs) (Salad Oil – ½ cup) | |
Directions
MAKING
1) Remove the lobster meat from the shell
2) Using a sharp knife, cut the meat into 2 inch pieces
3) In a kettle, steam the clams in 4 cups of water till the shells open
4) Reserve the clam broth
5) In a Dutch oven, heat the oil and add in the garlic, seasonings, onion and the celery
6) Arrange the halibut, shellfish and tomatoes in the kettle with some garlic mixture and sherry sprinkled over
7) Simmer for about 10 minutes
8) Add the reserved clam broth and simmer for about 20 minutes
SERVING
9) Serve warm
1) Remove the lobster meat from the shell
2) Using a sharp knife, cut the meat into 2 inch pieces
3) In a kettle, steam the clams in 4 cups of water till the shells open
4) Reserve the clam broth
5) In a Dutch oven, heat the oil and add in the garlic, seasonings, onion and the celery
6) Arrange the halibut, shellfish and tomatoes in the kettle with some garlic mixture and sherry sprinkled over
7) Simmer for about 10 minutes
8) Add the reserved clam broth and simmer for about 20 minutes
SERVING
9) Serve warm
Chef
