6 - 8
How to cook Alaskan Bouillabaisse
- 2 Dungeness crabs
- 1 pound shrimp or prawns
- 1 pound halibut or salmon
- 1 pound clams
- 1 large onion, sliced
- 1 bunch green onions, include some tops
- 2 cloves garlic, chopped
- 1/3 cup chopped fresh parsley
- 1 green pepper, diced, if desired
- Olive oil
- 1 can tomato puree
- 1 can tomato sauce
- 1 can chopped tomatoes
- 1 cup white wine, more if desired
- 1 cup water
- 1 bay leaf
- 1/4 teaspoon pepper
- 1 pinch each rosemary, thyme, fennel, saffron, and celery seed
- Saute onion, pepper, and garlic in olive oil.
- Add parsley, all tomato sauces, and tomatoes, wine, water, and seasonings.
- Bring to a rapid boil, then reduce heat and simmer for 1 hour.
- Add all fish and seafood except clams, simmer 2 to 3 minutes.
- Add washed and scrubbed clams and simmer until the clams open.
- Discard any that do not open.
- Serve the Alaskan Bouillabaisse hot.
Bouillabaisse is a classic French recipe of fish and/or seafood stew from Marseilles. Sourdough French bread and green salad are good accompaniments with this dish.
Saffron is expensive, but great!
This recipe for Alaskan Bouillabaisse serves/makes: 6 - 8
The Alaskan Bouillabaisse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Soup/Stew