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BOUILLABAISSE 1/2 c. olive oil 1 1/2 c. leeks, chopped 1 c. yellow onion, chopped 2 c. tomato puree 3 c. fresh tomatoes, chopped 2 tsp. dried thyme 1/2 c. Italian parsley, chopped 2 bay leaves 1 1/2 tsp. whole saffron 2 c. dry white wine 4 c. fish stock salt and pepper to taste 6 Tbsp. sweet butter 2 tsp. flour 2 qt. fresh mussels, scrubbed 48 cherrystone clams, scrubbed 3 lb. skinless white fish steak (bass, snapper or cod) 36 medium shrimp, shelled 4 (1 lb.) lobster tails, shelled and halved crosswise Heat olive oil; add leeks and onions. Cook covered. Add tomato puree, tomatoes, parsley, bay leaves, wine, fish stock, salt and pepper. Simmer for 20 minutes. Blend butter and flour in bowl; whisk into tomato mixture. Add mussels, clams in their shells and saffron; simmer for 5 minutes. Add fish, shrimp and lobster tails. Simmer for another 5 minutes. Do not overcook. Ladle into hot soup plates; garnish with fried garlic and croutons; serve immediately. 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. |