Fishermans Bouillabaisse Recipes

FISHERMAN'S BOUILLABAISSE

Steps:

• In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
• Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.
• Stir in tomatoes.
• Bring to a boil, then simmer covered 15 minutes.
• Add lobster and fish and simmer 10 minutes.
• Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).
• Serve, if desired, with bread or rolls.

BOUILLABAISSE

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

FISHERMAN'S BOUILLABAISSE

Steps:

• 1. In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden.
• 2. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly.
• 3. Stir in tomatoes.
• 4. Bring to a boil, then simmer covered 15 minutes.
• 5. Add lobster and fish and simmer 10 minutes.
• 6. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).
• 7. Serve, if desired, with bread or rolls.