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Bouillabaisse Seafood Soup Recipe

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This recipe for Bouillabaisse Seafood Soup, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Lyn Marshall (Bill) Cummings- DeKalb, IL
Added: Sunday, April 16, 2006


6 leeks
8 shallots
3 lg. onions
7 cloves garlic
4 diced carrots
1 lg. can Italian peeled tomatoes
1 demitasse spoonful crushed saffron
1 c. fresh flat leafed chopped parsley
1 tsp. chopped bay leaf (or removed whole leaf before serving)
pinch of thyme
1 c. extra virgin olive oil
1 qt. dry white wine (one you like to enjoy)
5 whole lobster tails
2 lb. shelled deveined shrimp
1 1/2 lb. red snapper, sea bass, turbot, or salmon (choose firm fish)
2 dz. clams and/or mussels
1 lb. crab meat or legs
juice of 1 lemon
10 oz. can tomato puree
6 sharp jerks Tabasco
1 bottle clam juice
1 tsp. salt
freshly ground pepper
1/8 T fennel

Chop the leeks, discarding most of the tough green part, the shallots, garlic, onions, and carrots. Place in the kettle and sauté in the olive oil until tender. Add tomatoes, saffron, puree, lemon juice, Tabasco, clam juice, thyme, bay leaf, parsley and wine. Simmer for 30-40 minutes to combine flavors. Taste and adjust broth to your liking. Hold the broth until just before serving. You can strain for a clear broth if you like; or refrigerate a day before serving. Before serving, heat broth to a simmer and add the seafood of your choice. The seafood make only take 10 to 15 minutes of cooking before serving. The seafood is usually cooked and served in their shells. Cut the lobster tails crosswise beforehand for easier assess when eating. The fish pieces are in chunks. This is a hearty seafood soup with carrots and tomatoes diced in the broth. Serve in a wide bowl with crusty bread on the side.

Personal Notes:
Personal Notes:
The key to this is a good broth. Alter to your liking for the best base you can make. Add fresh seafood but make sure to not overcook. When you reheat, don't boil. Bouillabaisse is my personal favorite. My favorite was a Berghof's in Chicago. It is now closed but a special memory. Cazadores Bar & Grill in Aurora, IL prepares this very well too.




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