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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my version of Bouillabaisse. It was passed down to me from my grandfather and I adapted it to my tastes. Hope you enjoy it! Ingredients:
1/4 c. olive oil |
3 stalks celery, chopped 1/2 dice |
2 medium onions, chopped 1/2 dice |
1 green bell pepper, chopped 1/2 dice |
4 clove garlic, minced |
1 tsp. thyme |
2 bay leaves |
4 cups crushed tomatoes |
1 c. bottled clam juice |
1/2 tsp. fennel seed |
large pinch of saffron |
salt and pepper to taste |
2 tbsp. chopped parsley |
1-1/2 lbs. mussels or clams |
1 lb. shrimp |
1 lb. scallops |
1 lb. snapper or cod |
1 c. dry white wine |
Directions:
1. Heat oil in a Dutch oven. Add chopped vegetables with
2. garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer
3. 15 minutes.
4. Add the scrubbed mussels (make sure beard is removed),
5. shelled shrimp, scallops (cut in half) and the fish (cut in
6. chunks). Cook 15 minutes longer. Serve up Bouillabaisse in
7. soup plates with hot French bread.
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