"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Boulibaisse, by Art Broadnax, is from Papa Art's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups Shredded Onions 1/2 Cup Chopped Fresh Parsley 2 Bay Leaves 1 Clove of Garlic Minced 1 Can 28 oz. Tomatoes Drained 2 Cups White Wine 1 Cup Claim Juice 1 Tsp. Basil 1 Tsp. Thyme, Salt/Pepper 1 # Scallops 1 # Shrimp Medium 1 # Mussells 1 # Whte Fish (Cut into Pieces)
Combine onions, parsley, bay leaves, garlic, tomatoes, wine, clam juice, basil, thyme, bring to a boil and simmer for 30 minutes. Add Scallops, Shrimp, White Fish and Mussels- Cook for 5 minutes on high, reduce heat and cook for 2 more minutes.
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