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OREGON BOUILLABAISSE 1/4 c. olive oil 1 c. butter 2 medium onions, chopped 4 cloves garlic, minced 3 (16 oz.) cans tomatoes 1 (6 oz.) can tomato paste 1 (16 oz.) can tomato sauce 1 bay leaf 1/2 tsp. oregano 1/2 tsp. thyme 1/2 tsp. basil 1/2 tsp. cayenne pepper 2 c. dry white wine 1 c. canned clam juice 24 live butter clams 1 lb. medium shrimp, peeled and deveined 1/2 lb. scallops 1 lb. firm fleshed fish, cut into 2-inch pieces 24 crab legs, cooked In a large soup pot, saute onions and garlic in oil and butter until soft. Add tomatoes, paste and sauce; add season- ing and simmer over low heat for 15 minutes. Add wine and clam broth and cook 10 minutes. Crack crab legs, but leave meat inside. Scrub clams well. To the soup pot, add scallops, fish, then clams on top. Simmer until clams open, about 20 minutes. Add shrimp and cracked but unshelled legs. Cook 10 minutes more or until all seafoods are heated through. Remove bay leaf and serve with garlic bread. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |