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California bouillabaisse
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| Artist: |
_ |
| Categories: |
Exotic, Seafood, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Oil | | 2
| | Garlic cloves, minced | | 1
| large | Onion, sliced | | 2
| small | Leeks, thinly sliced | | 1
| | Bay leaf | | 2
| cup | Peeled and chopped tomatoes | | 2
| cup | Fish stock | | | -=OR=- half water and | | | - half bottled clam juice | | 1
| cup | Dry white wine | | 1/4
| cup | Chopped fresh fennel, -=OR=- | | 1/2
| tsp | -Crushed fennel seeds | | 1/8
| tsp | Crushed saffron threads | | 1
| tsp | Salt | | 1/4
| tsp | Black pepper | | 2
| tbsp | Minced parsley | | 2
| | Lobster tails | | | - split through shells | | 1
| lbs | Red snapper, cut in chunks | | 1
| lbs | Halibut or sea bass chunks | | 12
| med | Shrimp | | 6
| | Dungeness crab legs | | 6
| | Clams | | 6
| | Oysters | | 6
| | Mussels | | | Crusty bread (optional) |
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Procedures:
| 1 | Heat oil in large pot. | | 2 | Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned. | | 3 | Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. | | 4 | Bring to boil. | | 5 | Reduce heat and simmer about 5 minutes. | | 6 | Add lobster, snapper and halibut and cook 10 minutes. | | 7 | Rinse shrimp and crab and scrub clams, oysters and mussels. | | 8 | Add shellfish to pot and cook 5 minutes or until shells open. | | 9 | Ladle into large soup plates and serve with crusty bread, if desired. | | 10 | makes 6 to 8 servings | | 11 | (c) 1992 the los angeles times |
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