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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pam's Bouillabaisse Recipe

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This recipe for Pam's Bouillabaisse is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lobster
1 lb fresh/frozen sole
1 lb fresh/ frozen haddock
12 oz scallops
12 clams in shells
1 can (small) chopped clams
2 large onions ( chopped)
1/3 c olive oil
3 c clam juice
3 c water ( ( or broth from steamed lobster)
1 28 oz can tomatoes (cut up)
2 small cloves garlic (minced)
2 sprigs of parsley
2 bay leaves
1 tbsp salt
1/2 tsp dried thyme (crushed)
1/8 tsp pepper
1/2 c white wine
Directions:
Directions:
Steam lobster for 20 minutes in salted water, shell and cut up. Thaw shellfish, if frozen. Cut fish fillets into 2 inch pieces. Cut large scallops in half. Wash clams well. Set seafood aside. In dutch oven cook onions in hot oil until tender, but not brown. Add clam juice; water (or broth), undrained tomatoes, garlic parsley, bay leaves, salt,thyme and pepper. Bring to boiling. Reduce heat; cover and simmer for 30 minutes. Remove parsley, and bay leaves. Bring stock to boiling; add wine, lobster and fish and cook 5 minutes. Add scallops, canned clams and clams in shell; boil 5 minutes or until clams open. Serve in shallow bowls with french bread.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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