My Bouillabaisse

* Exported from MasterCook *

MY BOUILLABAISSE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Onions -- chopped
5 Garlic cloves -- minced
1/2 c Parsley -- chopped
1 Leek -- sliced (reserve
dark)
2 tb Olive oil
4 Tomatoes -- peel,seed,chop
1/4 ts Sugar
4 c Doxee clam juice
1 c Dry Sherry
1 c Water
2 Orange zest
1 d Cayenne
3 Saffron threads
1 Bay leaf
1 t Dried basil
1 t Dried thyme
1 tb Salt (or more-fish is bland)
1 lb Red Snapper
1 lb Rock Shrimp
1 lb Bay scallops
1 Dozen clams -- steamed*
12 Appalachacola oysters

Skin fish and cut into serving sized pieces. Use
fillets. Flounder or other firm white fish may be
substituted. *Reserve broth from steamed clams for use
in the bouillabaise. Heat olive oil in a lg. pot and
cook garlic and onion til soft over mod. heat. Add the
leek and cook for 10 min. Add tomatoes and sugar.
Simmer 5 min. Add all rem. ingred. except seafood and
simmer 30 min., covered. Strain the broth discarding
the orange zest and bay leaf. Puree the remaining
veg. with some of the broth and return it to the pot.
Add the salt and pepper adjusting to suit your taste.
This portion can be refrigerated or frozen at this
point. Strain the broth from the steamed clams and add
to the pot. Add the clams (may be diced, if
preferred). Add the remaining seafood and the dark
portion of the leek and simmer for 3-5 min. DO NOT
OVERCOOK. Correct the seasonings. Ladle into bowls and
serve with garlic bread and Sauce Rouille. I do not
serve the shellfish in the shells as restaurants do
due to the difficulty and awkwardness in the ability
for guests to eat it while "fiddling" around with the
shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS



- - - - - - - - - - - - - - - - - -