Bouillabaisse Recipe - Cooking Index
|1/4 cup||59ml||Lobster base (available canned in|
|1 cup||237ml||Dry white wine - (optional)|
|3 tablespoons||45ml||Tomato puree|
|1 tablespoon||15ml||Ground garlic|
|1 tablespoon||15ml||Anise seed|
|1 tablespoon||15ml||Crushed chilies|
|1 tablespoon||15ml||Freshly-cracked black pepper|
|Seafood and Vegetables|
|12||Black mussels - (to 16) - see * Note|
|12||Clams - (to 16) - see * Note|
|4||Firm fish, 2 oz ea, (halibut,|
|Snapper, mahi mahi, etc.)|
|16||Medium-to-large shrimp - peeled and deveined|
|1||Tomato - cut 1/2" dice|
|1/2||Yellow onion - sliced|
|3||Celery ribs - chopped|
* Note: Make sure they are tightly closed and smell fresh.
Broth: Combine all ingredients in a two-quart saucepot. Bring to boil and then simmer 15 minutes. Set aside.
Seafood and Vegetables: Place the stock in a flat 2- to 3-quart saucepan. Add the mussels and clams -- cover and simmer for four minutes. Add the vegetables and the fish -- cover and simmer another four minutes. Add the shrimp and scallops -- cover and simmer 2 to 3 minutes, or until the shrimp is fully cooked.
Serving: Serve in individual flat soup dishes or pasta bowls. Bouillabaisse is traditionally served with crusty French or sourdough bread.
This recipe yields 2 to 4 servings.
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