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Bouillabaisse - 1 |
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| Course : |
Seafoods |
| From: |
HungryMonster.com |
| Serves: |
1 |
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Ingredients:
| 1 |
pound |
fin fish -- (red snapper, flounder, trout) |
| 1 |
pound |
shrimp -- lobster, scallops, crab meat |
| 18 |
small |
clams -- mussels, or lobster OR all |
| 1/4 |
cup |
olive oil |
| 1 |
large |
onion finely chopped |
| 2 |
small |
shallots minced |
| 4 |
cloves |
garlic finely chopped |
| 28 |
ounces |
tomatoes -- (coarsely, chopped)-- with liquid |
| 2 |
cups |
fish stock -- clam juice or broth |
| 1/2 |
cup |
dry sherry |
| 2 |
teaspoons |
salt |
| 1/2 |
teaspoon |
thyme -- basil, saffron |
| 1 |
teaspoon |
pepper to taste |
| 1 |
tablespoons |
fresh chopped parsley for -- garnish |
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Preparation:
Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab.
Scrub clams and mussels. Sauté onions, garlic and shallots in oil on low heat until lightly golden.
In a large pot, put in all liquids and seasonings except parsley.
Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls.
Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad. |
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