My Bouillabaisse

Course : Seafoods
Serves: 8
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2 medium Onions -- chopped
5 cloves garlic -- minced
1/2 cup parsley -- chopped
1 medium leek -- sliced (reserve dark)
2 tablespoons olive oil
4 medium tomatoes peel -- seed, chop
1/4 teaspoon sugar
4 cups doxee clam juice
1 cup dry sherry
1 cup water
2 pieces orange zest
1/8 teaspoon cayenne
3 pinches saffron threads
1 piece bay leaf
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon salt -- (or more-fish is bland)
1 pound red snapper
1 pound rock shrimp
1 pound bay scallops
1 dozen clams -- steamed*
12 large Apalachicola oysters

Preparation / Directions:

Skin fish and cut into serving sized pieces. Use fillets. Flounder or other firm white fish may be substituted. *Reserve broth from steamed clams for use in the bouillabaisse. Heat olive oil in a lg. pot and cook garlic and onion until soft over mod. heat. Add the leek and cook for 10 minutes Add tomatoes and sugar. Simmer 5 minutes Add all remaining ingredients except seafood and simmer 30 minutes, covered. Strain the broth discarding the orange zest and bay leaf. Puree the remaining vegetables with some of the broth and return it to the pot. Add the salt and pepper adjusting to suit your taste. This portion can be refrigerated or frozen at this point. Strain the broth from the steamed clams and add to the pot. Add the clams (may be diced, if preferred). Add the remaining seafood and the dark portion of the leek and simmer for 3-5 minutes DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and serve with garlic bread and Sauce Rouille. I do not serve the shellfish in the shells as restaurants do due to the difficulty and awkwardness in the ability for guests to eat it while "fiddling" around with the shells. Recipe may be halved. LISA CRAWLEY/CEDAR RAPIDS

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