"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Seafood Bouillabaisse Recipe

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This recipe for Seafood Bouillabaisse, by , is from His Mother Cooks, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
5 bacon slices, chopped
1 1/2 large onions
5 shallots
3 28 oz cans Italian plum tomatoes
3 8 oz clam juice
3/4 c dry white wine
3 bay leaves, slices into julienne strips
1/2 t dried crushed red pepper

24 clams
1/2 lb sea scallops
1/2 lb shrimp
30 fresh basil leaves
6 large garlic croutons

Directions:
Directions:
Cook bacon in large soup pot @ 5 minutes. Add slices onions and shallots and sauté til tender @ 8 minutes. Drain canned tomatoes and chop in food processor. Add to pot with juice, wine, bay leaf and pepper. Simmer 20 minutes. Add clams and simmer until they begin to open, discard any which do not open. Add scallops and shrimp and cook until clams fully opened and seafood is cooked, @ 5 minutes. Mix in 1/2 the basil. Add croutons and serve, topping with rest of basil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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