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Last recipe(s) added: Nov 07, 2008

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Fish Stew
(Bouillabaisse)

What You Need:


1 cup sliced onion 1 can (16 ounces) tomatoes, cut up and drained 4 medium cloves garlic, minced 2 tablespoons chopped parsley 1 medium bay leaf 1/8 teaspoon pepper 2 tablespoons olive oil 2 cans (10¾ ounces each) condensed chicken broth 2 soup cans water 2 medium potatoes, sliced generous dash of ground saffron or turmeric 1½ pounds fillets of white fish cut in 2-inch pieces ¾ pound fillets of red snapper cut in 2-inch pieces 12 small fresh clams ½ pound medium shrimp (31-35 per pound), shelled and deveined French bread (optional)

How To Cook:

1. Cook onion, tomatoes, garlic, parsley, bay leaf and pepper in oil in a large saucepan until tender.

2. Add broth, water, potatoes and saffron; bring to a boil.

3. Reduce heat and simmer 5 minutes.

4. Add remaining ingredients except shrimp and bread; simmer 5 minutes.

5. Add shrimp; simmer 5 minutes more, or until done, stirring gently now and then.

6. Remove bay leaf. Serve with crusty French bread if desired.

NOTE:

In southern France, especially Marseille, bouillabaisse is made with an assortment of the freshest local seafood. You can make this fish stew by substituting any local fish or shellfish.

To Serve: 8 to 10

This recipe is also available in:

Cuisine » Europe » France

Main Ingredient » Fish » Whitefish

Main Ingredient » Shellfish » Clams

Main Ingredient » Shellfish » Shrimps

Dish » Stew



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