Louisiana Bouillabaisse Recipe
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
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
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