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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ira Robinson's Bouillabaisse Recipe

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This recipe for Ira Robinson's Bouillabaisse is from The Smith 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:  
2 lbs fish fillets
¼ cup dry white wine
2 tbsp butter
16 oz can tomatoes, chopped w/juice
2 tbsp olive oil
2 tbsp chopped parsley
¼ cup flour
1 tbsp lemon juice
1 cup chopped onions
1 bay leaf
½ tsp salt
½ cup chopped celery
¼ tsp saffron
¼ tsp cayenne
1 clove minced garlic
5 cups water (or Clamato – secret ingredient!)

1 lb shrimp
1 lb mussels
clams, oysters, or crab
Directions:
Directions:
Remove skin and bones from fish. Cut each fish into 6 or 8 portions.
In large Dutch oven, melt butter, add oil, and blend in flour.
Cook – stir constantly until light brown.
Add onion, celery, and garlic. Cook and stir until veggies turn brown.
Gradually stir in water.
Add next 8 ingredients and ¼ of fish.

Simmer for 1 hour. Add rest of fish and simmer.
Add shrimp, crab, etc. and cook for a few minutes.
May add veggies such as zucchini, green beans, mushrooms.
Personal Notes:
Personal Notes:
*Serve with french bread and wine.

 

 

 

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