"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bouillabaisse Recipe

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

Nancy DeSchane
Added: Friday, July 1, 2005


1/3 c. olive oil
2 onions, sliced
1 clove garlic
1 can (28 oz.) tomatoes
1 can (16 oz.) tomatoes
1/4 tsp. sugar
2 lb. frozen cod, thawed and sliced
1/2 lb. fresh or (thawed) crab meat
1 can (28 oz) chopped clams and juice
1 lb. fresh or thawed frozen shrimp
1 tsp. chicken bouillon
1 bay leaf
1/2 c. chopped pimiento
2 dashes hot pepper sauce
1/2 tsp. dried leaf thyme
1/2 tsp. saffron threads, crushed
1 c. dry white wine
1/4 c. dried parsley flakes or 1/2 c. chopped fresh

In a Dutch oven or electric skillet, heat oil over medium heat. Saute onions and garlic. Stir in tomatoes, sugar, cod, crabmeat, clams and juice, bouillon and bay leaf. Reduce heat to low and simmer for 20 minutes. Add remaining ingredients and cook for 15 minutes longer.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This is Dean's recipe and a family favorite.




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