Alaskan Bouillabaisse Recipe

Serves/Makes: 6 – 8

Ingredients:

• 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

How to cook Alaskan Bouillabaisse:

• 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.

Comments:
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

Main Ingredient: Seafood Mix
Preparation Method: Soup/Stew
Cuisine: American