*  Exported from  MasterCook  *
 
                               BOUILLABAISSE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       qt           Fish stock
    2                    Carrots -- sliced diagonally
    4                    Stalks celery -- sliced diag.
    1                    Clove garlic -- crushed
    1                    Leek -- in 1/4-inch slices
    4                    Saffron threads (or more)
    1       tb           Cornstarch
                         Salt, white pepper
                         Hot pepper sauce
                         MSG (optional)
    4                    (8-oz) lobster tails
   12                    Medium unshelled shrimp
   16                    Scallops
   12                    Clams -- well scrubbed
    4                    (5-oz) halibut fillets*
    4       c            Clam juice
      3/4   c            Flat beer
    2       c            Dry white wine
 
   *Note: Halibut fillets should be about 1/2-in. thick.
   Make fish stock by simmering 1 to 2 pounds heads and
   bones of white-fleshed fish only in 2 to 3 quarts of
   water about 2 hours. Add water as needed. Strain stock
   into large kettle. Add clam juice, beer, carrots,
   celery, garlic, leek and saffron. Bring to boil,
   reduce heat and simmer until carrots are crisp-tender.
   Combine cornstarch with 1/2 cup wine and stir into
   simmering sauce. Simmer 5 minutes, then season to
   taste with salt, white pepper, hot pepper sauce and
   MSG. Add lobster tails, shrimp (that have been split
   down back and sand vein removed), scallops, clams and
   halibut. Add remaining 1 1/2 cups wine. Bring to boil
   and boil 8 to 10 minutes or until lobster is done and
   clams open. Serve in large bowls with generous amounts
   of liquid. Serve garlic toast or hot crisp sourdough
   bread slices with Bouillabaisse, if desired.
  
 
 
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