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Bouillabaisse Recipe

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This recipe for Bouillabaisse, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Polly Dupree Foster
Added: Thursday, February 19, 2009


2 quarts chicken broth
1/2 cup oil
1 1/2 cups onion - coarsely chopped
1 carrot - sliced
2 bay leaves
5 peppercorns
3 cloves garlic - crushed
4 stalks celery - chopped
1/2 cup fresh parsley - chopped
2 cups (1 lb. can) whole tomatoes
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. cayenne
1 cup white wine (or water)
3 lbs. of fish - cut in bite size pieces
25 raw shrimp - peeled & deveined

Saute onion, celery, and garlic in oil until soft. Add carrot, herbs, chicken broth, tomatoes and wine (or water). Bring to a boil and simmer 45 minutes. Add fish and bring to a boil. Simmer 20 minutes. Add shrimp and bring to a boil, simmer 10 minutes.
Serve with French Bread.

Personal Notes:
Personal Notes:
This is a Mediterranean Soup. Pronounced bool - ya - bas. Lobster, Red Snapper, Haddock, etc.
can be used for the fish.




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