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"Hunger is the best sauce in the world."--Cervantes

Bouillabaisse Recipe

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This recipe for Bouillabaisse is from The Tiefenback 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:  
3 T olive oil
3 onions, sliced
3 crushed garlic cloves
1 sliced leek (tender parts only)
4 ½ c. beef broth
1 t. salt
¼ t. black pepper
¼ t. cayenne pepper
½ t. (or less) saffron
1 bay leaf
1 bell pepper, diced
¾ t. dried basil
¾ t. dried marjoram
1 lb raw shrimp
1 lb haddock (or salmon)
½ - 1 lb crab meat
8-12 clams
3-4 baking potatoes, cut into 1 inch cubes
1/3 c. dry red wine
¼ c. chopped parsley (fresh)
1 peeled, chopped tomato
Directions:
Directions:
In a 8 qt dutch oven, heat olive oil. Add onions, garlic, bell pepper, and leek. Saute about 10 minutes or until limp, stirring once. Add broth, salt, pepper, cayenne, saffron, bay leaf, basil and marjoram, blending well. Cover and cook over moderate heat for 15-20 minutes or until lightly boiling. Shell and devein shrimp. Remove any bones from haddock. Add haddock and potatoes; simmer 20 minutes and test to see if potatoes are done. It may need 5-10 minutes more. Add shrimp, crab, shellfish, and cook until shellfish open. Add wine, parsley, tomato, and heat for a few minutes more. Serve with red wine, salad, and hot French bread
Personal Notes:
Personal Notes:
From Pam Balding

 

 

 

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