White Fish Bouillabaisse Recipe
Ingredients
| Carrot | 1 | |
| Onions | 2 | |
| Leeks - 2 (white part only) or | ||
| Green onions | 4 | |
| Garlic | 1 Clove (5gm) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| White fish | 3 Pound, pounded | |
| Large tomatoes - 2 , diced, or | ||
| Canned tomatoes | 1 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Bay leaf | 1 | |
| Fish stock , clam juice, or water - - 2 cups | ||
| Cooked shrimps , crab, or lobster - 1 cup | ||
| Scrubbed oysters, clams, or mussels in the shell - 2 dozen | ||
| Pimientos | 1 Can (10oz) | |
| Saffron shreds - Few | ||
| Lemon juice | 1 | |
| Dry white wine | 1 Cup (16 tbs) | |
| French bread, sliced and toasted | ||
| Parsley, chopped | ||
Directions
MAKING
1 In a large kettle, add oil and cook the first 4 ingredients until golden-brown.
2 Add in the fish, tomatoes, salt and pepper, bay leaf, and stock.
3 Bring to a boil and simmer, covered for about 20 minutes.
4 Add the shellfish and simmer for another 5 minutes or until the shells open.
5 Stir in the remaining ingredients except the last 2.
6 Heat throughly.
7 In a tureen, place the roast and add the soup.
SERVING
8 Sprinkle with parsley and serve.
1 In a large kettle, add oil and cook the first 4 ingredients until golden-brown.
2 Add in the fish, tomatoes, salt and pepper, bay leaf, and stock.
3 Bring to a boil and simmer, covered for about 20 minutes.
4 Add the shellfish and simmer for another 5 minutes or until the shells open.
5 Stir in the remaining ingredients except the last 2.
6 Heat throughly.
7 In a tureen, place the roast and add the soup.
SERVING
8 Sprinkle with parsley and serve.
Chef
