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California-style Bouillabaisse

Bouillabaisse is very specific to France, but has inspired any number of great fish soups and stews.  This is but one version that comes from California where great ciopppino is also popular.

      • 1/2 cup oil
      • 2 garlic cloves, minced
      • 1 onion, sliced
      • 1 large leeks, finely sliced - white part only
      • 1 bay leaf
      • 2 cups peeled and chopped plum tomatoes
      • 2 cups fish stock or half water and half bottled clam juice
      • 1 cup dry white wine
      • 1/4 cup chopped fresh fennel
      • 1 nice pinch saffron threads, crushed
      • 1 teaspoon salt, or to taste
      • Freshly milled black pepper  to taste
      • 1/4 cup parsley, minced
      • 2 lobster tails, split through shells
      • 1 pound red snapper, cut in chunks
      • 1 pound halibut or sea bass chunks
      • 12 medium shrimp
      • 6 Dungeness crab legs
      • 6 clams
      • 6 oysters
      • 6 mussels
      • Crusty French bread (optional)
 
 

Method

Heat oil in large pot. Stir in garlic, onion, leeks and bay leaf and cook until onion is softened and just turning golden, but not brown. Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil.When boiling, immediately lower heat to a strong simmer and cook for about 5 minutes.

Add lobster, snapper and halibut and cook 10 minutes.

Rinse shrimp and crab, and scrub clams, oysters and mussels. Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with a really good loaf of crusty bread which will absorb all those lovely juices.

Serves: 6 to 8

 

Contributor: pat ciesla

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