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Bouillabaisse

6 leeks
8 shallots
3 large onions
7 cloves garlic
4 carrots
1 large can Italian peeled tomatoes
1 demitasse spoonful saffron (crushed)
1 cup chopped parsley
1 tsp. chopped bay leaf
Pinch of thyme
1 cup olive oil
1 quart dry white wine
6 whole Lobster Tails
2 lb. shelled, deveined Shrimp
1 1/2 lb. red Snapper, Sea Bass or Turbot - or some of each
2 dozen Clams
1 lb. Crab Meat


The above is a basic bouillabaisse. You can also add:


Juice of 1 lemon
10 oz. can tomato puree
6 sharp jerks Tabasco
1 bottle Clam Juice
1 tsp. salt
Freshly ground pepper


Chop the leeks, discarding most of the tough green part, the shallots, garlic, onions and carrots. Place in the kettle and add tomatoes, saffron, puree, lemon juice, Tabasco, Clam Juice, thyme, bay leaf, parsley and thyme (and anything else that sounds good). Salt and pepper to taste. Add the olive oil and the quart of dry white wine.


Remove the claws of the Lobsters and add them to the pot, cutting the Lobsters crosswise in 4 to 5 pieces and add. Add raw Shrimp. Add the fish, cut into serving pieces (e.g., chunks). Add scrubbed Clams and simmer for 15 minutes.


Better if made the day before and refrigerated. When reheating don't let it boil. Serve in large flat soup plates with a freshly boiled potato, lots of crusty French bread and plenty of favorite beverage to wash it down.



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