Bouillabaise
×Category: Main Courses | Type: seafood | Servings: 4 | By: RecipeGadget
Classic french seafood stew. Flavorful and delicious!
Ingredients
- Ingredients:
- Dry Sherry: 1/2 Cup
- Saffron: 1/2 TSP
- Extra Virgin Olive Oil: 3 TBSP
- Garlic Cloves (Minced): 6 Each
- Onions (Diced): 1 Each
- Fennel Bulb (Sliced): 1 Cup
- Celery, Stalk (Chopped): 1 Sprig
- Carrots (Diced, Finely): 1 Qty
- Cod (Bite Size): 1 Lbs
- Seafood Mix (Shrimp, Clams, Mussels, Lobsters, Scallops, Crab Or Squid, Defrosted): 3 Lbs
- Oysters (10oz): 1 Small
- Canned Diced Tomatoes 28oz: 1 Each
- Clam Juice: 2 Cup
- For the Seasonings:
- Tomato Paste: 1 1/2 TBSP
- Kosher Salt: 2 TSP
- Basil (Dried): 1 TSP
- Parsley (Chopped, Fresh): 2 TBSP
- Black Pepper (Ground): 1 Dash
- For the Garnish:
- Parsley (Chopped): 2 TBSP
- Crushed Red Pepper: 1 Dash
Instructions
- For the Bouillabaise:
- Infuse the saffron in the sherry wine.
- Heat olive oil in a large pot over medium heat.
- Add garlic, onions, fennel, celery, and carrots. Cook until softened.
- Stir in cod and seafood mix. Cook for a few minutes.
- Add oysters, diced tomatoes, clam juice, and tomato paste. Bring to a simmer.
- Stir in sherry and saffron.
- Season with kosher salt, basil, parsley, black pepper, and crushed red pepper. Simmer for 30 minutes.
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