"Hunger is the best sauce in the world."--Cervantes

Seafood Bouillabaisse Recipe

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This recipe for Seafood Bouillabaisse, by , is from The Litwinow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Char Litwinow
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  

Serving Size : 8 Preparation Time :1:15
Categories : Seafood Soups & Stews
Healthy And Hearty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 1 cup onion -- chopped
- 1/2 cup celery -- chopped
- 1 clove garlic -- minced
- 4 cups fish stock or clam juice
- 12 ounces tomatoes -- canned
- 1/2 cup white wine
- 1 tablespoon lemon juice
- 2 tablespoons parsley
- 1 whole bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon saffron
- 2 pounds fish fillets -- cut in 1-1/2″ chunk
- 1 pint oysters -- reserve liquid
- 1/2 pound shrimp -- peeled and deveined
- 1 cup crab meat

Directions:
Directions:
Melt butter with olive oil in a large pot. Saute onion, celery, and garlic
until vegetables are tender. Sprinkle with flour. Stir and cook until light
brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add
stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat
for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab
meat; cook 5 more minutes.

 

 

 

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