Bouillabaise

Name: Bouillabaise
Ingredients: 2 tablespoons olive oil; 4 cloves garlic finely chopped; 1 ounce tomatoes coarsely chopped; 1 pound filet red snapper; 2 cups fish stock; 1/2 pound shrimp lobster,, 1/2 to 1; chicken broth; 18 scallops bays; 1/2 cup dry sherry; 2 teaspoons salt; 18 clams smalls; 1/2 teaspoon thyme basil, saffron; pepper to taste; 1/4 cup olive oil; chopped parsley fresh; 1 onion large, finely chopped; 2 shallots minced; 18 mussels de-beared; 6 crab claws cooked

19 ingredients

3 steps

Ingredients

2 tablespoons olive oil
4 cloves garlic finely chopped
1 ounce tomatoes coarsely chopped
1 pound filet red snapper
2 cups fish stock
1/2 pound shrimp lobster,, 1/2 to 1
chicken broth
18 scallops bays
1/2 cup dry sherry
2 teaspoons salt
18 clams smalls
1/2 teaspoon thyme basil, saffron
pepper to taste
1/4 cup olive oil
chopped parsley fresh
1 onion large, finely chopped
2 shallots minced
18 mussels de-beared
6 crab claws cooked

Directions

1

Cut boneless pieces of fish into bite size pieces. Remove shells and de-vein shrimp Scrub clams and mussels.
2

Sautee onions, garlic and shallots in oil on low heat until lightly golden in a large pot. Put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
3

Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley.