Bouillabaise Recipe - Cooking Index
Bouillabaise Recipe - Cooking Index
| 1 | Granaroli xbrg76a | |
| 4 | Garlic finely chopped | |
| 1 | :mk vmxv03a | |
| 1 | Tomatoes - (coarsely | |
| 1 lb | 454g / 16oz | Fin fish - (red snapper |
| Chopped) with liquid | ||
| Flounder - trout) | ||
| 2 cups | 474ml | Fish stock - clam juice or |
| 1/2 lb | 227g / 8oz | Shrimp - lobster, (1/2 to 1) |
| Chicken broth | ||
| Scallops - crab meat-any or | ||
| 1/2 cup | 118ml | Dry sherry |
| All | ||
| 2 teaspoons | 10ml | Salt |
| 18 teaspoons | 90ml | Clams - mussels, or lobster (small) |
| 1/2 teaspoon | 2.5ml | Thyme - basil, saffron |
| Claws-any or all | ||
| Pepper to taste | ||
| 1/4 cup | 59ml | Olive oil |
| Fresh chopped parsley for | ||
| 1 | Onion finely chopped (large) | |
| Garnish | ||
| 2 | Shallots minced |
Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Sauteeonions, 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.
Source:
Mario Batali
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.