New Orleans Bouillabaisse Recipe
Ingredients
| 2 kinds of frozen fish fillets - 1 pound each (red snapper, cod or perch) | ||
| Tomatoes | 2 Can (10oz) | |
| VEG-ALL® Mixed Vegetables - 2 cans (16 oz. each) | ||
| Salt | 1 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Pepper Sauce - Few drops | ||
Directions
GETTING READY
1. Remove the frozen fish from freezer and let it thaw at room temperature for 15 minutes.
2. Remove any bones, skin, if any, and dice the fish fillets into 1-inch pieces. Keep aside.
MAKING
3. In a soup pot or saucepan, combine soup, vegetables and herbs, salt, bay leaf and pepper sauce.
4. Place pan on a medium flame and let the vegetables simmer for 5 minutes, stirring occasionally.
5. Allow the soup to come to a boil.
6. Add the fish pieces and gently stir.
7. Cover the casserole and reduce heat. Let the fish and vegetables simmer for about 20 minutes until tender.
8. Remove and discard the payleaf
SERVING
9. Ladle the hot soup, vegetables, and fish into soup bowls.
10. Serve with crusty bread.
1. Remove the frozen fish from freezer and let it thaw at room temperature for 15 minutes.
2. Remove any bones, skin, if any, and dice the fish fillets into 1-inch pieces. Keep aside.
MAKING
3. In a soup pot or saucepan, combine soup, vegetables and herbs, salt, bay leaf and pepper sauce.
4. Place pan on a medium flame and let the vegetables simmer for 5 minutes, stirring occasionally.
5. Allow the soup to come to a boil.
6. Add the fish pieces and gently stir.
7. Cover the casserole and reduce heat. Let the fish and vegetables simmer for about 20 minutes until tender.
8. Remove and discard the payleaf
SERVING
9. Ladle the hot soup, vegetables, and fish into soup bowls.
10. Serve with crusty bread.
Chef
