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Fish - Bouillabaise Recipe

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This recipe for Fish - Bouillabaise, by , is from Helen and Joe's 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!

Joe Czerlau


2 Tbsp each of butter and olive oil
6 cloves garlic, chopped fine
1 cup onion, chopped
1 cup leek, chopped
1 stalk fennel, chopped
2 cups fresh tomatoes, chopped course
˝ cup tomato paste
4 cups fish or lobster stock
4 cups chicken or vegetable stock
1 Tbsp black pepper
1 tsp thyme
3 basil leaves
4 bay leaves
1 tsp saffron
pinch rosemary and parsley each
6 oz. Chablis wine or other dry white wine
Sea food
24 Mussels scrubbed
˝ Lb. Maui Maui – chopped 1” squares
˝ Lb. Sea Bass – chopped 1” squares
˝ Lb. Red Snapper – chopped 1” squares
2 8 oz. Lobster tails – chopped 1” squares
24 medium Shrimp

1. Add stock and tomato paste to a large pot and bring to slow simmer.
2. Add wine, thyme, fennel, rosemary, parsley, basil leaves and saffron to pot..
3. After 5 minutes add chopped fresh tomatoes to pot and continue to simmer.
4. Sauté chopped garlic, onion, leek and fennel in butter until tender. Add to pot.
5. Sauté fish and lobster in oil for 2 to 3 minutes and set aside.
6. Sauté scallops for 2 minutes and set aside.
7. Sauté shrimp for 2 minutes and set aside.
8. 15 minutes before serving, add fish, lobster, scallops and shrimp to pot..
9. 10 minutes before serving, add mussels to pot.
10. Remove unopened mussels
11. Serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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