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BOUILLABAISSE
1/4 c. olive oil
1 stalk celery, chopped
1 medium onion, chopped
1 clove garlic, finely chopped
1 leek, diced
1/2 t. thyme
1 bay leaf
2 c. crushed tomatoes
1 c. bottled clam juice
1 c. dry white wine
1/2 t. crushed fennel seeds
Pinch saffron
Salt and pepper to taste
2 T. chopped parsley
1 package frozen crabmeat
12 mussels, well scrubbed and bearded
12 raw shrimp, shelled and deveined
12 scallops
1 lb. red snapper or cod, cut into several pieces
1. In a large kettle heat the oil, add the celery, onion, garlic, leek,
thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and
parsley and simmer 15 minutes.
3. Add seafood and cook 15 minutes longer.
4. Serve with warm French bread.
(Adapted from a recipe in "The New York Times Cook Book")
6 servings
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