Bouillabaise

Name: Bouillabaise
Ingredients: 2 Tbsp. butter or margarine; 1 Tbsp. olive oil; 1 leek, coarsely chopped; 1 small Bermuda onion, chopped; 1 bay leaf; 3 large cloves garlic, chopped; 1 tsp. leaf thyme; 1 (13 oz.) can whole tomatoes; 2 c. clam juice (two 8 oz. cans) or 2 c. heavy fish stock; 1 Tbsp. Pernod or Anisette; pinch of saffron; 2 lb. firm fleshed fish fillets such as rock or sea trout, cut into small pieces; 1 lb. scallops; 2 doz. cherry stone clams in shell, cleaned

14 ingredients

6 steps

Ingredients

2 Tbsp. butter or margarine
1 Tbsp. olive oil
1 leek, coarsely chopped
1 small Bermuda onion, chopped
1 bay leaf
3 large cloves garlic, chopped
1 tsp. leaf thyme
1 (13 oz.) can whole tomatoes
2 c. clam juice (two 8 oz. cans) or 2 c. heavy fish stock
1 Tbsp. Pernod or Anisette
pinch of saffron
2 lb. firm fleshed fish fillets such as rock or sea trout, cut into small pieces
1 lb. scallops
2 doz. cherry stone clams in shell, cleaned

Directions

1

Melt butter in 6 quart pot.
2

Add olive, leek, onion, bay leaf, garlic and thyme and saute until onion is transparent.
3

Add tomatoes, clam juice, wine, Pernod and saffron.
4

Cover and simmer 1/2 hour, being careful not to overcook.
5

Add clams; cover and cook for 5 minutes.
6

Add scallops and fish; cover and cook for 10 minutes more until fish flakes easily when tested with a fork.