Italian recipes

Bouillabaise

Course : Italian
Serves: 1

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Ingredients:

4 cloves garlic finely chopped

28 ounce tomatoes -- (coarsely

1 pound fin fish -- (red snapper chopped) with liquid flounder -- trout)

2 cups fish stock -- clam juice or chicken broth

1/2 pound shrimp -- lobster, (1/2 to 1) scallops -- crab meat-any or

1/2 cup dry sherry

2 teaspoons salt

18 small clams -- mussels, or lobster claws-any or all

1/2 teaspoon thyme -- basil, saffron

1/2 teaspoon pepper to taste

1/4 cup olive oil

1 teaspoon fresh chopped parsley for garnish

1 large onion finely chopped

2 small shallots minced

Preparation / Directions:

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.

Bouillabaise

Ingredients:

Preparation / Directions:

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