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Lady's Bouillabaisse Recipe

   
 

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     Lady's Bouillabaisse

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 pound mussels or clams
2 pounds firm fresh (or frozen) fish fillets
1/3 cup olive oil
1 1/2 tablespoons finely chopped garlic
3/4 cups chopped onions
5 Roma tomatoes, peeled and sliced
1 canned Italian tomatoes
1 teaspoon fennel seed
Pinch saffron
 
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 tablespoons butter
2 1/2 cups boiling water
1/2 (8-ounce) bottle clam juice
4 crab halves, cut in 1/2
1 pound unpeeled shrimp
optional - 1 pound scallops
1 loaf French bread

Instructions
Wash and scrub the mussels in cold water. Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot. Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside. Cut the fish into 1-inch thick slices.
Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.
Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table.


Originally Submitted
1/17/2012





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