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  Added: Sep 11, 2007  •  Visited (374)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
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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