Bouillabaisse Bites

Course : Seafoods
Serves: 6
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24 medium shrimp -- peeled and deveined
24 medium sea scallops
2 cups tomato sauce
1 can minced clams -- (6-1/2 oz)
1 tablespoon Pernod
20 milliliters garlic -- minced
1 piece bay leaf
1 teaspoon basil
1/2 teaspoon salt*
1/2 teaspoon freshly ground pepper

Preparation / Directions:

pinch Saffron Skewer shrimp and scallops on 8-inch bamboo skewers, using 1 shrimp and 1 scallop per skewer; wrap tail of shrimp around scallop. Mix tomato sauce, clams, Pernod, garlic, bay leaf, basil, salt, pepper and saffron together in saucepan. Bring mixture to gentle simmer and cook 20 minutes. Arrange skewered fish in shallow baking dish. Drizzle sauce over skewers. Bake, uncovered, at 350F for 25 minutes. Makes 24

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