first class bouillabaisse vest

bouillabaisse

yummy
Healthy And Diet

BOUILLABAISSE

"A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable."

Ingredients

  • 1⁄2cup dry sherry
  • 1⁄2teaspoon saffron
  • 11 lb flounder or 1 lb trout, boned and fillet
  • 1⁄2 - 11/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
  • 10small clams
  • 10mussels
  • 2small squid, cleaned and sliced into rings
  • 1⁄4cup olive oil
  • 1large onion, diced
  • 2shallots, minced
  • 1carrot, diced
  • 1cup fennel bulb, thinly sliced
  • 6garlic cloves, minced
  • 28ounces tomatoes, diced with liquid
  • 22 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
  • 1tablespoon tomato paste
  • 2teaspoons salt
  • 1teaspoon thyme
  • 1⁄2teaspoon basil
  • 2tablespoons fresh parsley
  • pepper
  • garlic-infused olive oil
  • parsley
  • red pepper flakes

Direction

  1. Add saffron to sherry set aside.
  2. Cut fish into bite size pieces.
  3. Scrub clams and mussels.
  4. In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
  5. Add all liquids and seasonings including the saffron infused sherry.
  6. Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
  7. Serve hot in large bowls.
  8. Top with garnishes.
  9. Serve with crusty bread, and a tossed salad.