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-> [Exotic, Fish, Seafood, Soups & Stews] -> [Seafood bouillabaisse Recipe] |
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Seafood bouillabaisse
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| Artist: |
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| Categories: |
Exotic, Fish, Seafood, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 2
| tbsp | Olive oil | | 1/4
| cup | Flour | | 1
| cup | Onion, chopped | | 1/2
| cup | Celery, chopped | | 1
| cl | Garlic, minced | | 4
| cup | Fish stock or clam juice | | 12
| oz | Tomatoes, canned | | 1/2
| cup | White wine | | 1
| tbsp | Lemon juice | | 2
| tbsp | Parsley | | 1
| | Bay leaf | | 1/2
| tsp | Salt | | 1/2
| tsp | Cayenne pepper | | 1/2
| tsp | Saffron | | 2
| lbs | Fish fillets, cut in 1-? | | | -chunk | | 1
| pint | Oysters, reserve liquid | | 1/2
| lbs | Shrimp, peeled and deveined | | 1
| cup | Crab meat |
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Procedures:
| 1 | Recipe by: elizabeth powell preparation time: 1:15 melt butter with olive oil in a large pot. | | 2 | Saute onion, celery, and garlic until vegetables are tender. | | 3 | Sprinkle with flour. | | 4 | Stir and cook until light brown. | | 5 | Stir fish stock or clam juice with reserved oyster liquid slowly. | | 6 | Add stock, tomatoes, wine, lemon juice, herbs, and seasonings. | | 7 | Simmer on low heat for 1 hour. | | 8 | Add fish and cook for 10 minutes. | | 9 | Add shrimp, oysters, and crab meat; cook 5 more minutes. |
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