Louisiana Bouillabaisse Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineAmericanCourseSide Dish
TasteSavourMethodSimmered
SpecialityComplete MealMain IngredientLobster
Interest GroupEveryday

Ingredients

 
Lobster – 1 (1 pound), cooked
 
Small hard shelled Clams – 2 dozen
 
Salad Oil – ½ cup
 
Garlic – 1, clove, minced
 
Sage – 1 teaspoon
 
Thyme – 1 teaspoon
 
Saffron – 1/8 teaspoon
 
Bay Leaves – 2
 
Salt – 1 teaspoon
 
Paprika – 1 teaspoon
 
Onion – ¼ cup, minced
 
Celery Stalk – 1, finely chopped
 
Halibut Fillets – 2 pounds
 
Fresh Shrimp – 1 pound
 
Fresh Crab Meat – 1 cup
 
Tomatoes – 6, medium, roughly cut up
 
Sherry – 1 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

Questions, Comments and Reviews

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