"The belly rules the mind."--Spanish Proverb

Pam's Bouillabaisse Recipe

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

Melissa Morauer
Added: Thursday, July 24, 2008


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

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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