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Seafood Bouillabaise for 2 Recipe

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This recipe for Seafood Bouillabaise for 2 is from The TCGC Ladies Recipe Collection , 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:  
16 Manilla Clams, washed
8 oz assorted fish medley, trimmed
2 scallops
4 jumbo prawns
4 crab claw meat
4 jumbo prawns
2 oz olive oil
2 tsp minced garlic
2 tsp minced shallot
4 oz white wine
16 oz bouillabaise, recipe follows
1 oz each parmesan, shredded
1 oz croutons
1 oz chopped chives

Bouillabase Sauce
2 oz olive oil
1 fennel bulb, minced
1 onion, minced
5 cups tomato concasse
40 oz shrimp stock
1/2 tsp saffron
Directions:
Directions:
In a hot saute pan, sear all of the seafood. Add the garlic, shallot and slightly brown. Deglaze with white wine. Add bouillabase and simmer until the seafood is cooked. Garnish with the parmesan cheese , chives and croutons.

Bouillabase Sauce
Saute onion and fennel without browning. Add tomato concasse. Simmer the shrimp stock with saffron for ten minutes, then add to the mixture. Simmer together another ten minutes, stirring occasionally.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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