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Bouillabaise

Cuisine: Italian
Type: Fish
Courses: Main Course
Serves: 1 people

Recipe Ingredients

1   Granaroli xbrg76a
4   Garlic finely chopped
1   :mk vmxv03a
1   Tomatoes - (coarsely
1 lb 454g / 16ozFin fish - (red snapper
  Chopped) with liquid
  Flounder - trout)
2 cups 474mlFish stock - clam juice or
1/2 lb 227g / 8ozShrimp - lobster, (1/2 to 1)
  Chicken broth
  Scallops - crab meat-any or
1/2 cup 118mlDry sherry
  All
2 teaspoons 10mlSalt
18 teaspoons 90mlClams - mussels, or lobster (small)
1/2 teaspoon 2.5mlThyme - basil, saffron
  Claws-any or all
  Pepper to taste
1/4 cup 59mlOlive oil
  Fresh chopped parsley for
1   Onion finely chopped (large)
  Garnish
2   Shallots minced

Recipe Instructions

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

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