Old-Fashioned Bouillabaisse Recipe
Ingredients
Clams – 1 dozen
Shrimp – 1 pound
Lobster Tail – 1
Packaged Flounder Fillers – 1 (1 pound)
Packaged Haddock Fillets – 1 (1 pound)
Onions – 1 cup, chopped
Leeks – 1 cup, thinly sliced
Olive Oil – 2 tablespoon
Dry White Wine – ½ cup
Salt – 1 teaspoon
Pepper – ¼ teaspoon
Saffron – 1 teaspoon
Garlic Clove – 1 clove
Canned Tomatoes – 1 (19 ounce)
Butter – 1 teaspoon
Parsley – 2 tablespoon, chopped finely
Directions
Clean clams and snrimp; cut lobster-tail into large pieces.
Thaw flounder and haddock fillets; cut into bite-sized pieces.
Cook onions and leeks in oil in saucepan until onions are tender; stir in wine, salt, pepper, saffron, garlic and tomatoes.
Simmer for 20 minutes.
Melt butter in skillet; add seafood.
Cover skillet; simmer for 15 minutes.
Blend flour and 2 tablespoons water; stir into tomato mixture.
Add seafood.
Heat through.
Sprinkle with parsley.
Thaw flounder and haddock fillets; cut into bite-sized pieces.
Cook onions and leeks in oil in saucepan until onions are tender; stir in wine, salt, pepper, saffron, garlic and tomatoes.
Simmer for 20 minutes.
Melt butter in skillet; add seafood.
Cover skillet; simmer for 15 minutes.
Blend flour and 2 tablespoons water; stir into tomato mixture.
Add seafood.
Heat through.
Sprinkle with parsley.
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