"The belly rules the mind."--Spanish Proverb

Bouillabaisse Recipe

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This recipe for Bouillabaisse, by , is from The Neal 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!

Laurie Neal


2 cups dry white wine
900 ml chicken broth
236 ml clam juice
1 Tbsp. butter
1/2 cup coarsely chopped shallots
1 spanish or red onion
3 jalapeņo peppers
1 small orange
1 tsp. fennel seeds (optional)
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. saffron threads, crumbled
1 pint cherry tomatoes
1 lbs mussels
1 lb scallops
1 lb large uncooked tiger shrimp
1 cooked lobster(optional)

Pour wine, chicken broth and clam juice into a pot and set over med heat. Cover and bring to boil. Add butter and shallots. Meanwhile, cut onion in half and thinly slice. Slice jalapeņos in half lengthwise and seed, then finely chop. Shir broth into broth. Finely grate in peel from half an orange. Add along with the fennel seeds, thyme and salt. Crumble in saffron. Slice tomatoes in half and stir in. Reduce heat to low. Cover and simmer to develop flavor, and least 10 min.
Meanwhile, scrub mussels and remove beards. Discard any that are open. Peel and devein shrimp, if necessary.
Just before serving, bring mixture to a boil. Stir in mussels. Cover and simmer, without stirring, until mussels partially open, about 2 minutes. Then stir in scallops and shirp so they are submerged in broth. Cover and cook until shrimp are pink, about 3 minutes. Remove from heat. Remove and discard any mussels that have not opened. Stir in lobster. Ladle bouillabaisse into large wide soup bowls. Great with aioli banquette crisps. If making ahead, prepare broth mixture. It will keep well, covered and refrigerated up to 2 days. Before serving, reheat broth and add seafood.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 min




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