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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Bouillabaisse Recipe

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This recipe for Bouillabaisse is from The Clark 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:  
1/2 cup fruity, dark green olive oil
1 1/2 cups leeks, well cleaned and coarsely chopped
1 cup finely chopped yellow onions
2 cups canned concentrated tomato puree
3 cups chopped fresh tomatoes
2 tsp dried thyme
1/2 cup chopped italian parsley
2 bay leaves
2 cups dry white wine
4 cups fish stock
salt and freshly ground black pepper to taste
6 tbsp sweet butter
2 tsp flour
2 quarts fresh mussels, scrubbed and debearded
48 cherrystone clams, scrubbed
1 1/2 tsp whole saffron
3 lbs skinless firm white fish steaks cut into large cubes
36 raw shrimp
4 lobster tails, fresh or defrosted, 1lb each, shelled and halved crosswise.
Directions:
Directions:
Heat the olive oil in a large soup pot. add the leeks and onions and cook over medium heat, covered, until vegetables are tender and lightly colored, about 25 mins, stirring occasionally. add tomato puree, tomatoes, thyme, parsley, bay leaves, wine, fish stock, salt and pepper to taste. simmer for 20 mins. blend butter and flour together in a bowl and then whisk into the tomato mixture. add the mussels and clams in their shells and saffron and let simmer for 5 mins. add fish, shrimp and lobster tails and simmer for another 5 mins, or until all shellfish are opened and fish is done. do not overcook. ladle into hot soup plates, garnish with fried garlic croutons and serve immediately

 

 

 

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