Cajun Bouillabaisse
From valinkenmore 14 years agoIngredients
- 1/4 c. olive oil shopping list
- 3 stalks celery, chopped 1/2" dice shopping list
- 2 medium onions, chopped 1/2" dice shopping list
- 1 green bell pepper, chopped 1/2" dice shopping list
- 4 clove garlic, minced shopping list
- 1 tsp. thyme shopping list
- 2 bay leaves shopping list
- 4 cups crushed tomatoes shopping list
- 1 c. bottled clam juice shopping list
- 1/2 tsp. fennel seed shopping list
- Large pinch of saffron shopping list
- salt and pepper to taste shopping list
- 2 Tbsp. chopped parsley shopping list
- 1-1/2 lbs. mussels or clams shopping list
- 1 lb. shrimp shopping list
- 1 lb. scallops shopping list
- 1 lb. snapper or cod shopping list
- 1 c. dry white wine shopping list
How to make it
- Heat oil in a Dutch oven. Add chopped vegetables with
- garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer
- 15 minutes.
- Add the scrubbed mussels (make sure beard is removed),
- shelled shrimp, scallops (cut in half) and the fish (cut in
- chunks). Cook 15 minutes longer. Serve up Bouillabaisse in
- soup plates with hot French bread.
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The Rating
Reviewed by 10 people-
wonderful post great recipe you and pop have love it! thanks bunches
momo_55grandma in Mountianview loved it -
This is super. I would love to try this, the only ingredient I don't know is clam juice... would I be able to use some home made fish stock instead?
Thanks Val,
your chum
Susansitbynellie in Glasgow loved it -
This is a great recipe. I can tell it's delicious. Thanks for sharing :-)
I'm guessing maybe your grandpa's version had some heat to it?luisascatering in Burlingame loved it
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