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1/4 cup lobster base (available canned in specialty markets)
3/4 quart water
1 cup dry white wine -- (optional)
3 tablespoons tomato puree
1 tablespoon ground garlic
1 tablespoon anise seed
1 tablespoon crushed chilies
1 tablespoon freshly-cracked black pepper
2 bay leaves
1 teaspoon saffron
Seafood and Vegetables:
12 black mussels - (to 16) -- see * Note
12 clams - (to 16) -- see * Note
4 pieces firm fish, 2 oz ea, (halibut, snapper, mahi mahi, etc.)
16 pieces medium-to-large shrimp -- peeled and deveined
16 pieces medium-to-large scallops
1 tomato -- cut 1/2" dice
1/2 yellow onion -- sliced
3 celery ribs -- chopped
* Note: Make sure they are tightly closed and smell fresh.
Broth: Combine all ingredients in a two-quart saucepot. Bring to boil and then simmer 15 minutes. Set aside.
Seafood and Vegetables: Place the stock in a flat 2- to 3-quart saucepan. Add the mussels and clams -- cover and simmer for four minutes. Add the vegetables and the fish -- cover and simmer another four minutes. Add the shrimp and scallops -- cover and simmer 2 to 3 minutes, or until the shrimp is fully cooked.
Serving: Serve in individual flat soup dishes or pasta bowls. Bouillabaisse is traditionally served with crusty French or sourdough bread.