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Fish Stew
(Bouillabaisse)
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| What You Need: |
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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)
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| How To Cook: |
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1. Cook onion, tomatoes, garlic, parsley, bay leaf and pepper in oil in a large saucepan until tender.
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2. Add broth, water, potatoes and saffron; bring to a boil.
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3. Reduce heat and simmer 5 minutes.
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4. Add remaining ingredients except shrimp and bread; simmer 5 minutes.
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5. Add shrimp; simmer 5 minutes more, or until done, stirring gently now and then.
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6. Remove bay leaf. Serve with crusty French bread if desired.
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NOTE:
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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.
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