Bouillabaise Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
- G. Granaroli XBRG76A MM:MK VMXV03A,
1 lbs: Fin fish, red snapper, flounder, trout
1/2: To 1 lb shrimp, lobster, scallops,crab meat-any or all
18 small: Clams, mussels, or lobster claws-any or all
1/4 cup: Olive oil,
1 large: Onion finely chopped,
2: Shallots minced,
4 Cloves: garlic finely chopped,
28 ounce: Can tomatoes, (coarsely chopped) with liquid
2 cup: Fish stock, clam juice or chicken broth
1/2 cup: Dry sherry,
2 tsp: Salt,
1/2 tsp: Each thyme, basil, saffron
Pepper to taste,
Fresh chopped parsley for garnish,
Directions:
Cut boneless pieces of fish into bite size pieces. Remove shells from
shrimp, lobster, crab. Scrub clams and mussels. Saute 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.
Source from luhu.jp
shrimp, lobster, crab. Scrub clams and mussels. Saute 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.
Source from luhu.jp