Bouillabaisse Recipe

Serves/Makes: 6 – 8 servings

Ingredients:

• 1 package frozen shrimp, shelled and deveined
• 2 pounds any firm, white-fleshed fish fillet, fresh or frozen
• 12 oysters
• 1 (6-ounce) can lobster meat
• 3 cups fish broth OR 2 (10-ounce) cans consommé, plus 1/2 water
• 1/2 cup salad oil
• 1 cup thinly sliced onion
• 1 clove garlic, minced
• 2 1/2 cups tomatoes
• 1/4 cup fresh lemon juice
• 3 strips lemon peel
• 2 bay leaves
• 1/4 teaspoon pepper, coarsely ground
• 8 whole cloves
• 1 1/2 teaspoons salt
• 1/2 cup sherry
• 1 lemon, thinly sliced, to garnish

How to cook Bouillabaisse:

• To Cook The Fish Broth – Combine water in which the shrimp was cooked, the liquid from the oysters, and enough cold water to make 3 cups.
• To Cook Bouillabaise – Cook the shrimp according to the directions on the package. Heat oil in a large saucepan; sauté the onion and garlic until tender. Add the tomatoes, lemon juice and peel, the seasonings and the fish broth. Simmer for 30 minutes.
• Cut the fish fillets into 2-inch pieces and add to the soup mixture, simmer 8 minutes longer. Drop in the oysters and simmer until the edges curl, about 3 minutes. Then add the lobster, shrimp, and sherry. Heat gently.
• Serve the Bouillabaisse hot. Garnish with thinly sliced lemon.

Note:
The Bouillabaisse recipe easy to cook and so good!

Comment:
Bouillabaisse is a classic French recipe of fish and/or seafood stew from Marseilles.

This recipe for Bouillabaisse serves/makes: 6 – 8 servings

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