*  Exported from  MasterCook  *
 
                              MY BOUILLABAISSE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Onions -- chopped
    5                    Garlic cloves -- minced
      1/2   c            Parsley -- chopped
    1                    Leek -- sliced (reserve
                         dark)
    2       tb           Olive oil
    4                    Tomatoes -- peel,seed,chop
      1/4   ts           Sugar
    4       c            Doxee clam juice
    1       c            Dry Sherry
    1       c            Water
    2                    Orange zest
    1       d            Cayenne
    3                    Saffron threads
    1                    Bay leaf
    1       t            Dried basil
    1       t            Dried thyme
    1       tb           Salt (or more-fish is bland)
    1       lb           Red Snapper
    1       lb           Rock Shrimp
    1       lb           Bay scallops
    1                    Dozen clams -- steamed*
   12                    Appalachacola oysters
 
   Skin fish and cut into serving sized pieces.  Use
   fillets. Flounder or other firm white fish may be
   substituted. *Reserve broth from steamed clams for use
   in the bouillabaise. Heat olive oil in a lg. pot and
   cook garlic and onion til soft over mod. heat. Add the
   leek and cook for 10 min. Add tomatoes and sugar.
   Simmer 5 min. Add all rem. ingred. except seafood and
   simmer 30 min., covered. Strain the broth discarding
   the orange zest and bay leaf.  Puree the remaining
   veg. with some of the broth and return it to the pot.
   Add the salt and pepper adjusting to suit your taste.
   This portion can be refrigerated or frozen at this
   point. Strain the broth from the steamed clams and add
   to the pot. Add the clams (may be diced, if
   preferred). Add the remaining seafood and the dark
   portion of the leek and simmer for 3-5 min. DO NOT
   OVERCOOK. Correct the seasonings. Ladle into bowls and
   serve with garlic bread and Sauce Rouille. I do not
   serve the shellfish in the shells as restaurants do
   due to the difficulty and awkwardness in the ability
   for guests to eat it while “fiddling” around with the
   shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS
  
 
 
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