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| BOUILLABAISSE |
| Yields: 4 servings |
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| INGREDIENTS |
1 pinch saffron, toasted then mixed with 2 Tbls. hot water
1/4 C olive oil
4 crushed garlic cloves
1/2 lb halibut
1/2 lb swordfish
scallops
clams
crab claws
mussels
clams
1 onion, diced
1 leek, thin slices
2 celery stalks, diced
olive oil
1 can Roma tomatoes
2 qt light fish stock
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| METHOD |
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Place fish, olive oil, garlic and saffron in a bowl to marinate
approximately 1/2 hour.
Heat olive oil and sauté onion, celery and leek al dente.
(DO NOT OVERCOOK)
Add spices and sauté slightly. Add tomatoes and fish stock.
Bring to a boil and reduce to simmer.
Add fish and cook until almost done then add shellfish.
Salt and pepper to taste. |
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