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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Boullabaise
      Yield: 12 Servings
  1 1/2 c  Finely chopped onions
      2 tb Minced garlic
      2 c  Finely chopped leeks; white
           .. part only
      6 c  Fish stock
  1 1/4 c  Finely diced celery
      2 c  Coarsely chopped red bell
           .. pepper
    1/2 ts Fennel seeds
      2 ts Loosley packed saffron
      2 tb Tomato paste
      1 lg Bay leaf
    1/2 ts Dried leaf thyme
      1 ts Ground turmeric
      1 lb Skinned boned monk fish or
           .. snapper fillet
      1 lb Skinned boned swordfish,
           .. sea bass or fluke
      1 lb Skinned boned tilefish or
           .. halibut fillet
  2 1/2 c  Chopped tomatoes
      8 oz Large shrimp; peeled
     18    Littleneck clams
    1/3 c  Finely chopped Italian
           .. parsley
  sauté onions, garlic and leeks in 2 tablespoons of
  the stock in a large saucepan until wilted. Add
  celery and bell peppers. Cook about 1 minute,
  stirring, then add fennel, saffron, remaining
  stock, tomato paste, bay leaf, thyme and turmeric.
  Cook 10 minutes.
  Cut all fish into 1-2" cubes. Add monk fish and
  tomatoes to vegetable mixture. Stir and cook 3-5
  minutes, then add swordfish and tilefish. Cook 3-5
  minutes more; add shrimp and clams. Cook 7-10
  minutes until shrimp are pink and clams open.
  Discard any clams that do not open. Sprinkle with
  parsley and stir.
  Serve with rice.
  Makes 12 servings.

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Last Modified Saturday, 12-Mar-2011 10:18:26 EST