Bouillabaisse

* Exported from MasterCook *

BOUILLABAISSE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 qt Fish stock
2 Carrots -- sliced diagonally
4 Stalks celery -- sliced diag.
1 Clove garlic -- crushed
1 Leek -- in 1/4-inch slices
4 Saffron threads (or more)
1 tb Cornstarch
Salt, white pepper
Hot pepper sauce
MSG (optional)
4 (8-oz) lobster tails
12 Medium unshelled shrimp
16 Scallops
12 Clams -- well scrubbed
4 (5-oz) halibut fillets*
4 c Clam juice
3/4 c Flat beer
2 c Dry white wine

*Note: Halibut fillets should be about 1/2-in. thick.
Make fish stock by simmering 1 to 2 pounds heads and
bones of white-fleshed fish only in 2 to 3 quarts of
water about 2 hours. Add water as needed. Strain stock
into large kettle. Add clam juice, beer, carrots,
celery, garlic, leek and saffron. Bring to boil,
reduce heat and simmer until carrots are crisp-tender.
Combine cornstarch with 1/2 cup wine and stir into
simmering sauce. Simmer 5 minutes, then season to
taste with salt, white pepper, hot pepper sauce and
MSG. Add lobster tails, shrimp (that have been split
down back and sand vein removed), scallops, clams and
halibut. Add remaining 1 1/2 cups wine. Bring to boil
and boil 8 to 10 minutes or until lobster is done and
clams open. Serve in large bowls with generous amounts
of liquid. Serve garlic toast or hot crisp sourdough
bread slices with Bouillabaisse, if desired.



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