Plain.Recipes

Bouillabaisse

Source: www.cookbooks.com/Recipe-Details.aspx?id=244918

Ingredients

  1. 1 c. minced onions
  2. 1/2 c. minced leeks
  3. 1/2 c. olive oil
  4. 4 cloves mashed garlic
  5. 1 1/2 c. drained canned tomatoes or 1/4 tomato paste
  6. 2 1/2 qt. water
  7. 6 parsley sprigs
  8. 1/2 tsp. thyme
  9. 2 big pinches saffron
  10. 4 lb. fish heads or 1 qt. clam juice and reduce water to 1 1/2 qt.
  11. 6 to 8 lb. assorted fish and shellfish (scallops, prawns, clams and mussels)
  12. 3 to 4 lb. firm white fish

Directions

  1. Cook onions and
  2. leeks slowly in the oil until tender, but not browned.
  3. Add
  4. other
  5. ingredients
  6. to onions and cook, uncovered, at a
  7. moderate
  8. boil
  9. for
  10. 30
  11. minutes. Strain the stock, add salt and pepper to taste.
  12. Add clams and mussels to stock first, cover pot
  13. and
  14. bring
  15. to
  16. boil.
  17. Cook
  18. about
  19. 5 minutes or until some
  20. of
  21. them
  22. begin to open, then add fish. Wait about 3
  23. minutes, then add scallops and prawns.
  24. The soup is ready when the
  25. shellfish
  26. is
  27. open and the prawns are pink (don't wait for
  28. a
  29. boil or cook too long).
  30. Taste continually and serve immediately
  31. when
  32. done.
  33. Serve
  34. with
  35. crusty French bread and Rouille (recipe follows).