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Louisiana bouillabaisse
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| Artist: |
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| Categories: |
Creole & Cajun, Fish, Louisiana, North American, Seafood, Soups & Stews, Southern |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | WALDINE VAN GEFFEN | | 1/4
| cup | Olive oil | | 1
| large | Onion, slice | | 2
| | Leeks, chop | | 2
| | Celery, chop | | 1
| quart | Clear fish stock | | 1
| tsp | Saffron | | 3
| | Bay leaves | | 1
| | Fresh thyme | | 1
| tsp | Cayenne pepper | | 1
| tsp | Black pepper | | 2
| tsp | Salt | | 2 1/2
| cup | Tomatoes, peel, chop | | 8
| | Littleneck clams | | 1
| lbs | Live crawfish | | 1/2
| lbs | Crawfish tails | | 16
| | Fresh mussels | | 1/2
| lbs | Lg shrimp, peel, devein | | 3
| large | Live blue crabs | | 1/2
| lbs | Sea scallops | | 1/2
| tsp | Garlic, mince | | 1
| tbsp | Parsley, chop | | 1
| tbsp | Pernod | | 1
| | Fennel bulb, slice thin |
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Procedures:
| 1 | Heat oil, saute leeks, celery, onions, fennel and garlic until translucent. | | 2 | Add stock, tomatoes and seasoning and bring to a boil. | | 3 | Add live crabs and whole crawfish. | | 4 | Cook for 5 minutes; add clams, mussels, shrimp, scallops and crawfish tails. | | 5 | Add parsley. | | 6 | Serve over buttered linguine. |
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