"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Bouillabaisse Recipe

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This recipe for Bouillabaisse, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Beckley - Administrator's Office
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c onions, chopped
1 tbsp olive oil
1/2 c fresh parsley, chopped
½ tsp saffron
2 bay leaves
1 clove of garlic, minced
1 28 oz can tomatoes, drained
2 c white wine
1 c clam juice
1 tsp basil
1 tsp thyme
salt & pepper, to taste
4 lbs seafood/shellfish of choice (scallops, shrimp, mussels, fish-cut into bite sized pieces)

Directions:
Directions:
In a large stock pot, saute’ onions in oil until translucent. Add parsley, saffron, bay leaves, garlic, tomatoes, wine, clam juice, basil, thyme, salt and pepper and bring to a boil, stirring occasionally. Reduce heat and simmer for 30 minutes. Add seafood and cook for 5 minutes on high, reduce heat and cook for another 2 minutes.

Personal Notes:
Personal Notes:
I like to serve this with a scoop of steamed rice on top.

 

 

 

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