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Saturday, 12 January 2013

Bouillabaisse



Bouillabaisse-All kinds of white fish, plus shrimp, crab or lobster, and oysters or clams,
1 carrot diced
1 box (12 ozs.) frozen shelled, cleaned shrimp or 1 can (6 1/2 ozs.) crab or lobster meat
White part of      2 leeks, diced                  
1 doz. oysters or clams, in the shells, scrubbed
1 clove garlic, crushed                
3 lbs. boned assorted white fish   
2 pimientos, minced
2 large tomatoes or 1 cup canned tomatoes
         Few grains powdered saffron
1 bay leaf
1/2 cup dry white wine
2 cups water
Pepper
2 cups water
       Minced parsley
       Salt                    
In a large kettle, cook first 4 ingredients in olive oil until golden brown. Add fish, cut in 3 in. pieces, tomatoes, bay leaf, water, and 2 tsps. salt Bring to boil and simmer 20 minutes. Add shell-fish and simmer 5 minutes longer. Add pimientos, saffron, wine, and salt and pepper to taste. Serve with garnish of parsley. Makes: 6 servings.                                                           
©Al (Alex-Alexander) D. Girvan. All rights reserved.

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