Post by JustMyOpinion on Dec 9, 2008 20:26:12 GMT -5
Compliments of my parents~
Bouillabaisse:
3 ½ Lbs mixed fish and raw shellfish, such as monkfish, red snapper, whiting, jumbo raw shrimp, clams and a fresh crab.
1 Can chopped tomatoes, drained
A pinch of saffron strands soaked in 2 Tbsp hot water
6 Tbsp olive oil
1 onion, sliced
1 leek, sliced
1 celery stalk, sliced
2 garlic cloves, crushed
1 bouquet garni (we tied dried rosemary, a bay leaf, thyme and parsley in cheesecloth)
1 strip orange peel
½ tsp fennel seeds
1 Tbsp tomato paste
2 tsp anise liquor (we used ¼ tsp Anise flavoring)
Salt and freshly ground pepper
Either chopped fresh parsley or basil to serve per bowl.
1 32 oz box of Seafood Stock plus 1 cup of water
Prepare fish cut in chunks, clean crab, rinse off clams, peel shrimp or prawns and set aside.
Heat oil in a large pot and add onion, leek and celery and cook until soft. Add the garlic, bouquet garni, orange peel, fennel seeds, and chopped tomatoes. Stir in the saffron and its soaking liquid and the seafood stock, Season with salt and pepper and bring to a boil. Let mixture simmer for 35 minutes.
Add the clams and let boil for 6 minutes. Add the fish and remaining shelled seafood and cook for 6 to 8 minutes longer. (We added the shelled crab at the very end just to heat) Add the tomato paste and anise liquor, stir and serve. Remove bouquet garni and orange slice before serving. Place parsley or basil in each bowl and serve with French bread.
Bouillabaisse:
3 ½ Lbs mixed fish and raw shellfish, such as monkfish, red snapper, whiting, jumbo raw shrimp, clams and a fresh crab.
1 Can chopped tomatoes, drained
A pinch of saffron strands soaked in 2 Tbsp hot water
6 Tbsp olive oil
1 onion, sliced
1 leek, sliced
1 celery stalk, sliced
2 garlic cloves, crushed
1 bouquet garni (we tied dried rosemary, a bay leaf, thyme and parsley in cheesecloth)
1 strip orange peel
½ tsp fennel seeds
1 Tbsp tomato paste
2 tsp anise liquor (we used ¼ tsp Anise flavoring)
Salt and freshly ground pepper
Either chopped fresh parsley or basil to serve per bowl.
1 32 oz box of Seafood Stock plus 1 cup of water
Prepare fish cut in chunks, clean crab, rinse off clams, peel shrimp or prawns and set aside.
Heat oil in a large pot and add onion, leek and celery and cook until soft. Add the garlic, bouquet garni, orange peel, fennel seeds, and chopped tomatoes. Stir in the saffron and its soaking liquid and the seafood stock, Season with salt and pepper and bring to a boil. Let mixture simmer for 35 minutes.
Add the clams and let boil for 6 minutes. Add the fish and remaining shelled seafood and cook for 6 to 8 minutes longer. (We added the shelled crab at the very end just to heat) Add the tomato paste and anise liquor, stir and serve. Remove bouquet garni and orange slice before serving. Place parsley or basil in each bowl and serve with French bread.
